*Cheesy Turkey Mac*
Serves 4 A most delicious way of using up leftover cooked turkey or chicken! Simple to make and uses only one pan! I like to serve a salad on the side. 500ml chicken stock (2 cups) 250g of garlic and herb cream cheese, cut into bits (8 ounces) 2 cups shredded cooked turkey or chicken meat 230g of uncooked elbow macaroni (2 cups) 180g of grated cheese (I use a strong cheddar and red leicestershire mix) (1 1/2 cups) 6 rashers of streak bacon, cooked and crumbled Using a 12 inch non stick skillet whisk together the stock and cream cheese over medium low heat until the cheese has melted. Bring to the boil and then stir in the macaroni, turkey and 120g (1 cup) of the cheese Reduce to low, cover and cook over low heat, stirring occasionally for 12 to 14 minutes until the pasta is tender. Remove from the heat. Scatter the remaining cheese and bacon bits on top along with the bacon. Let stand until the cheese melts and serve immediately. - this recipe can also be successfully halved to serve only two. |
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