Turkey Macaroni and Cheese Cupcakes
Cocktail party, Main Dish, Side dishes
American, healthy, traditional
Chef Maria Cummins
(all purpose flour, unbleached)
(hot and lactose free)
In large, non–stick skillet, heat oil over medium high heat.
Brown turkey until fully cooked, breaking into small pieces with a wooden spoon. Transfer to plate.
In large saucepan, melt butter over medium high heat.
Stir in onion and cook until translucent, about 5 minutes.
Stir in garlic and cook just until fragrant, but not browned, about one minute.
Whisk in flour, and cook until it combines with the flour in a thick paste, about one minute.
Continue whisking and slowly pour in milk.
Bring to boil and reduce heat to maintain a simmer, whisking often, until sauce is thick, about 10 minutes.
Add the salt and fresh cracked pepper.
Whisk in cheddar until smooth.
Stir in noodles, reserved turkey.
Pour into individual size silicon cupcake holders.
Sprinkle with crumbs and bake in 350°F oven until the sauce is bubbling and top is golden, about 15 minutes.
Let sit for 10 minutes before serving.
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