- 10 oz. elbow macaroni
- 3 Tbs. butter
- 1-2 cloves garlic -
minced
- 1 medium onion -
finely chopped
- 1 1/2 tsp. minced
fresh sage (or 3/4 tsp. dried sage)
- 3 Tbs. flour
- 2 cups milk
- 3 cups Cabot Extra
Sharp Cheddar Cheese - shredded
- 2 1/2 cups diced
smoked turkey
- 1 1/2 cups diced apple
- 1 1/2 cups croutons -
slightly crushed
Directions
Preheat oven to 375 degrees.
Bring large pot of water to
boil and cook macaroni per package instructions. Drain
and rinse with cold water.
Melt butter in large
saucepan and sauté onion, garlic, and sage until onion is
transparent. Stir in flour and cook over low heat for
several minutes, until very thick. Gradually stir in
milk and cook until slightly thickened, stirring constantly.
Add all but 1/2 cup Cabot Cheddar and stir just until melted.
Remove from heat and fold in turkey and apples.
Pour into 9"x13"
greased pan. Top with crushed croutons and reserved
Cabot Cheddar. Bake until lightly browned and bubbling -
about 25-30 minutes.
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