Turkey, Broccoli, and Cheddar Macaroni (Gateway Market)
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.