10 ounces elbow macaroni
3 tablespoons Cabot Salted Butter
1 medium onion, finely chopped
1-2 cloves garlic, minced
1 ½ teaspoons minced fresh sage
3 tablespoons King Arthur Unbleached All-Purpose Flour
2 cups milk
12 ounces Cabot Extra Sharp Cheddar, grated & divided (about 3 cups)
2 ½ cups diced smoked turkey
1 ½ cups diced apple
1 ½ cups croutons, lightly crushed
Bites of smokey turkey and tangy apple update this favorite casserole, along with fragrant fresh sage. Inspired by autumn, itsa great family supper all year round.
PREHEAT oven to 375°F. Butter 9-by-13-inch baking dish.
In large pot of boiling salted water, cook macaroni according to package directions; drain in colander and rinse briefly under cool water. Transfer elbows to prepared baking dish and set aside.
MELT butter in a large saucepan. Add onion, garlic and sage and cook, stirring, until onion is tender. Stir in flour and cook over low heat for several minutes until very thick.
STIR in milk gradually. Cook, stirring, until sauce is simmering and slightly thickened. Add 2 ½ cups of cheese and stir just until melted.
REMOVE sauce from heat and stir in turkey and apples.
POUR over reserved elbows, stirring to combine. Top with crushed croutons and remaining ½ cup cheese. Bake for 25 to 30 minutes, or until browned and bubbling.