Turkey, Broccoli, and Cheddar Macaroni (Gateway Market)

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1 lb macaroni cooked to package instructions

Cheddar cheese sauce

4 cups heavy cream

2 tsp kosher salt

½ tsp black pepper

1 ½ cup shredded cheddar cheese

6 TBl corn Starch

8 TBl water

2 tsp garlic, chopped

1 cup sour cream

1 1/2 cups blanched broccoli florets (cook in salted boiling water for about 2 minutes and cool)

1 lb cooked diced turkey

¼ cup sliced green onions (green and white together is fine)

4 tsp Parmesan Cheese, freshly grated


Mix corn starch and water together to make slurry

Sauté chopped garlic; do NOT brown.

Add cream and bring to boil; stirring occasionally.

Add salt and pepper

Reduce heat and simmer.

Add corn starch and water mixture to thicken sauce. Simmer for 1 minute to cook slurry.

Add sour cream

Add cheddar cheese, melt into sauce.

Add cooked broccoli florets.

Add green onions

Add parmesan cheese

Toss with freshly cooked pasta.

Top with toasted buttered Panko bread crumbs. For an added special treat add cooked Niman Ranch bacon or crispy LaQuercia prosciutto on top.


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