1/4 cup leftover cooked bacon, crumbled (about 5 uncooked slices)
1/2 cup butter
1 onion, diced
1/2 cup all-purpose flour
4 garlic cloves, minced
3 1/2 cups milk
1 cup heavy whipping cream
Salt and pepper
1/4 tsp. cayenne powder
2 tsp. dried oregano
1 tsp. dried thyme
1/2 tbsp. coarse whole grain mustard
3 cups grated cheddar cheese (or your favourite!)
TIP: You can always bake your mac and cheese with bread crumbs for added texture.
Bring a large pot of salted water to a boil. Add pasta and cook for 7 minutes, or until al dente. Drain and set aside.
Melt butter in a small saucepan over medium heat. Once bubbling, stir in onion. Cook for a few minutes. Whisk in flour. Continue whisking until roux browns, about 5 minutes. Stir in garlic and cook until aromatic.
Whisk in milk and cream. Add in spices and mustard.
Cook, whisking occasionally, until mixture thickens, 3-5 minutes.
Stir in cheese. When melted, stir in macaroni, bacon, and turkey. Keep mixing until well combined.
Garnish with extra bacon and cheese if desired.
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