|Elbow macaroni||4 Ounce, uncooked|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk powder||3 Tablespoon (instant non-fat and dry)|
|Water||1 Cup (16 tbs)|
|Cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 can)|
|Frozen english peas||3⁄4 Cup (12 tbs), cooked|
|Turkey||1 Cup (16 tbs), chopped ,cooked|
|Cheddar cheese||2 Ounce, shredded (1/2 cup)|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
|Butter||1 Tablespoon, melted|
|Paprika||To Taste (as required)|
1)Cook macaroni, drain and keep it aside.
2)In a large saucepan, melt butter and add flour and milk powder, stirring until smooth.
3)Cook for a minute, stirring constantly.
4)Slowly add water and cook over medium heat, stirring constantly, until mixture is thick and bubbly.
5)Stir in salt, pepper, and soup into the mixture.
6)Add cooked macaroni, peas, and turkey to sauce and stir it gently.
7)Further pour into a lightly greased 1 1/2-quart casserole and top with cheese.
8)Combine breadcrumbs and butter and mix it well.
9)Spread over cheese; sprinkle with paprika.
10)Bake at 350° for 20 to 25 minutes.
11)Serve it hot.