Turkey and Peppadew Macaroni Cheese
Essential Ingredient:
Turkey Steaks
1tbsp olive oil

300g British turkey steaks, cut into bite-sized pieces

175g short-cut macaroni

225g cauliflower, divided into small florets

225g broccoli, divided into small florets

½ jar of Peppadew mild whole sweet piquante peppers, well drained and halved

50g butter

50g plain flour

450ml milk

150ml single cream

1tbsp Dijon mustard

115g grated mature Cheddar cheese

4tbsp grated Parmesan

Salt and freshly ground black pepper

To serve:
Serve with seasonal vegetables.
Comfort food at its best! This family favourite gets a colourful new twist.

  1. Heat the oil in a frying pan and stir-fry the turkey for 3-4 minutes over a high heat until the chunks are golden brown. Drain from the pan and place in a large bowl
  2. Cook the macaroni in a large pan of boiling water for 5 minutes. Add the cauliflower and broccoli florets to the pan and cook for a further 4-5 minutes or until the macaroni is cooked and the vegetables are just tender. Drain and add the bowl with the Peppadew peppers
  3. To make the cheese sauce, melt the butter in a saucepan, stir in the flour off the heat and cook for 1 minute. Gradually stir or whisk in the milk and cream. Bring to the boil, stirring constantly until thickened and smooth. Remove from the heat and stir in the mustard, 75g of the Cheddar and 2 tablespoons of the Parmesan. Season with salt and freshly ground black pepper
  4. Preheat the oven to 200°C/400°F/gas 6. Pour the cheese sauce over the turkey, macaroni and vegetables, stirring until they are coated in the sauce. Spoon into a large shallow ovenproof dish. Sprinkle with the remaining cheeses and bake in the oven for 20 minutes or until golden and bubbling. Serve at once.
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