© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
14-16 oz FULLY-COOKED SMOKED TURKEY SAUSAGE, cut into medium chunks
8 oz dried elbow macaroni
2 tbsp unsalted butter
1/2 c finely chopped onion
2 tbsp flour
1/2 tsp dry mustard
1/8 tsp cayenne pepper
2-1/4 c 2% milk
1 c (4 oz) shredded sharp Cheddar cheese
1 c (4 oz) shredded Monterey Jack cheese
2 tsp Dijon mustard
In a large nonstick skillet, sauté smoked sausage, over medium heat, until very lightly browned. Transfer cooked sausage to a bowl.
Meanwhile, over high heat, and in a large, heavy saucepan, bring 2 to 3 quarts cold water to a rolling boil. Add pasta and stir. Return water to a boil and reduce heat. Stir the pasta occasionally. Following package directions, cook just until the macaroni is tender. Drain pasta.
In the same saucepan, melt butter over medium heat. Add onion and sauté just until the onion is soft. Whisk in flour, dry mustard and cayenne pepper, blending well. Continue to cook and stir for 1- 2 minutes or until the flour is slightly golden. Slowly pour in milk, whisking all the time. Continue to cook and stir until the mixture thickens slightly and comes to a simmer. Continue to stir and cook another 1-2 minutes.
Remove the saucepan from the heat and quickly add cheeses, stirring until the cheeses melt.
Return the saucepan to medium heat and stir in prepared mustard, cooked sausage and cooked macaroni. Stir to coat the sausage and pasta with the cheese sauce. Continue to heat until the mixture is steaming and heated throughout.
Serve immediately.