Ingredients
For the pasta & filling
- 300g macaroni (or any small pasta)
- 200g cooked turkey, chopped
- 150g cooked ham, chopped
- 1 small onion, finely diced (optional)
- 1 tbsp butter (for the onions, optional)
- For the cheese sauce
- 50g butter
- 50g flour
- 600ml milk
- 120–150g cheddar, grated
- 30g Parmesan (optional)
- 1 tsp Dijon mustard (optional but brilliant)
- Salt & black pepper
Topping
- Extra-grated cheese
- Handful of breadcrumbs (optional)
- 1 garlic clove
Method
- Boil macaroni in salted water until just al dente (a little bite). Drain and set aside.
- Optional: sauté onion, In a pan, melt 1 tbsp butter.
- Add diced onion and cook for 3–4 minutes until soft in a saucepan, melt 50g butter.
- Stir in the 50g flour to form a smooth paste (roux).
- Slowly whisk in the 600ml milk until smooth and thickened. Add the cheddar, parmesan, mustard, salt & pepper. Stir until creamy.
- Add cooked pasta, turkey, ham, and onions/peas (if using) into the sauce. Mix until well coated.
- Pour into a baking dish. Sprinkle with cheese and breadcrumbs.
- Bake at 190°C for 20–25 minutes, until golden and bubbling.
Tip: Add a spoon of leftover stuffing on top before baking — it gives a gorgeous savoury crunch.
