- 1tbsp olive oil
- 300g British turkey steaks, cut into bite-sized pieces
- 175g short-cut macaroni
- 225g cauliflower, divided into small florets
- 225g broccoli, divided into small florets
- 1/2 jar of Peppadew Mild Whole Sweet Piquanté Peppers, well drained and halved
- 50g butter
- 50g plain flour
- 450ml milk
- 150ml single cream
- 1tbsp Dijon mustard
- 115g grated mature Cheddar cheese
- 4tbsp grated Parmesan
- Salt and freshly ground black pepper
Heat the oil in a frying pan and stir-fry the turkey for 3-4 minutes over a high heat until the chunks are golden brown.
Drain from the pan and place in a large bowl.
Cook the macaroni in a large pan of boiling water for 5 minutes.
Add the cauliflower and broccoli florets to the pan and cook for a further 4-5 minutes or until and macaroni is cooked and the vegetables are just tender.
Drain and add to the bowl with the Peppadew Peppers.
To make the cheese sauce, melt the butter in a saucepan, stir in the flour off the heat and cook for 1 minute.
Gradually stir or whisk in the milk and cream. Bring to the boil, stirring constantly until thickened and smooth.
Remove from the heat and stir in the mustard, 75g of the Cheddar and 2 tablespoons of the Parmesan.
Season with salt and freshly ground black pepper.
Preheat the oven to 200°C/400°F/gas 6.
Pour the cheese sauce over the turkey, macaroni and vegetables, stirring until they are coated in the sauce.
Spoon into a large shallow ovenproof dish.
Sprinkle with the remaining cheeses and bake in the oven for 20 minutes or until golden and bubbling.
Serve at once.
Tip – other vegetables can be used instead of cauliflower and broccoli – peas, green beans, carrots, parsnips, courgettes and butternut squash would all work well.
Also, if you have leftover cooked vegetables, this is a tasty way to use them up.