Turkey and Macaroni Cheese
|Onion||1 Medium, chopped|
|Vegetable stock/Chicken stock||1⁄4 Pint (2/3 Cup / 150 Milliliter)|
|Low fat margarine||1 Ounce (25 Grams / 2 Tablespoon)|
|Plain flour||45 Milliliter (3 Tablespoon)|
|Skimmed milk||1⁄2 Pint (300 Milliliter / 1/4 Cups)|
|Reduced fat cheddar cheese||2 Ounce, grated (50 Grams)|
|Dry mustard||1 Teaspoon|
|Quick cook macaroni||8 Ounce (225 Grams)|
|Smoked turkey rashers||4 , cut in half|
|Firm tomatoes||3 , sliced|
|Fresh basil leaves||4|
|Grated parmesan cheese||15 Milliliter (1 Tablespoon)|
|Black pepper||To Taste|
1. Put the chopped onion and stock into a non-stick frying pan. Bring to the boil, stirring occasionally and cook for 5-6 minutes or until the stock has reduced entirely and the onion is transparent.
2. put the margarine, flour, milk and seasoning into a saucepan and whisk together over the heat until thickened and smooth. Draw aside and add the cheese, mustard and onion.
3. Cook the macaroni in a large pan of boiling, salted water according to the instructions on the packet. Preheat the grill. Drain thoroughly and stir into the sauce. Transfer to a shallow ovenproof dish.
4. Arrange the turkey rashers and tomatoes overlapping on top of the macaroni cheese. Tuck in the basil leaves, then sprinkle with Parmesan and grill to lightly brown the top.