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Ingredients
- 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
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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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