Tasty Turkey, macaroni and cheese bake Recipe

Leftover turkey from the festive season? Reinvent it with this hearty, wholesome pasta bake.
Turkey, macaroni and cheese bake
Prep Time : 0:25 | Cook Time : 0:35 | Total Time : 1:00 | Serving : 6 person.


  • 2 cups dried macaroni pasta

  • 50g butter

  • 1/4 cup plain flour

  • 2 cups Massel chicken style liquid stock

  • 3/4 cup pure cream

  • 2 1/2 cups shredded cooked turkey (see note)

  • 1 cup frozen peas

  • 1/2 cup chopped fresh flat-leaf parsley leaves

  • 1 cup grated light pizza cheese

  • 1/2 cup stale breadcrumbs

  • Salad leaves, to serve


  • Step 1

    Preheat oven to 180°C. Lightly grease a 6.5cm-deep, 20cm square baking dish. Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain.

  • Step 2

    Meanwhile, melt butter in a large saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in combined stock and cream. Bring to the boil. Reduce heat to medium. Add turkey, peas, parsley and half the cheese. Cook, stirring, for 5 minutes or until heated through. Season with pepper. Remove from heat. Stir in pasta.

  • Step 3

    Spoon mixture into prepared dish. Top with breadcrumbs and remaining cheese. Bake for 20 to 25 minutes or until golden. Serve with salad leaves.

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