• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
3
Nutritional Information

Per serving

Calories:
723
Protein:
55g
Fat:
32g
Carbohydrates:
51g
Sodium:
364mg

Credit
Turkey Farmers of Canada

Serves: 6-8
Prep Time: 30 mins
Cook Time: 30 mins
TIPS: For a flavour boost, use 2 lbs. ground turkey meat plus 2 turkey sausages, removed from casings. Once assembled, you can also freeze this recipe to have on hand to use at a later time.
Make ahead:
  1. Cook pasta until al dente.
  2. Cook turkey over high heat to brown, stirring to break meat into chunks. Season with salt and pepper to taste.
  3. Toast panko in a non-stick pan over high heat until browned, 2-3 minutes.
  For sauce:
  1. Heat butter in a medium sized saucepan until melted. Warm milk separately and set aside. Add flour to melted butter and stir until mixture comes together to make a very thick paste.  Cook until flour is toasted, 2 – 3 minutes.  Do not brown.
  2. Add milk in slow increments until mixture thickens and comes to a low simmer. Do not boil.  Blend with a hand blender to quickly remove any lumps.
  3. Add cheeses, garlic powder and salt and pepper to taste stirring over medium heat, an additional 3-4 minutes, to a pancake batter consistency.
At this point, all the ingredients for your mac and cheese are ready.  Proceed to assemble or store in the fridge for up to 3 days.   Quick assembly:
  1. Combine sauce, pasta and turkey meat in a large size oven-proof casserole dish.
  2. Bake at 350°F for 30 minutes.
  3. Top with panko breadcrumbs and serve.

Bon Appetit! Take a photo and share this recipe #CanadianTurkey

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