ROAST TURKEY MAC ’N CHEESE

“I love turkey – and I love its price tag, too! It takes a while to cook, but is very hands-off. A handful of Woolies’ streaky crackles add fun and crunch to this easy supper.”

Serves 4

EASY

Preparation: 10 minutes Cooking: 2½ hours extra virgin olive oil 4T sea salt and freshly ground black pepper, to taste skin-on turkey breast 400 g garlic 2 cloves, crushed thyme 1 sprig chicken stock 1 litre rigatoni 300 g

Woolworths béchamel sauce

1 x 400 ml sachet

Cheddar cheese 40 g, grated mozzarella 40 g, grated

Woolworths hard cheese

40 g, finely grated, plus extra for serving thyme, for serving

Woolworths streaky crackle crisps a handful

1 Preheat the oven to 200°C. Heat the olive oil in a pan. Season the turkey well and fry until golden brown on both sides. Add the garlic and thyme and pour in the stock to deglaze the pan. 2 Pour the pan contents into a casserole dish and cover with tin foil. Bake for 2 hours, or until the meat is soft and succulent. Shred into chunks and combine with the cooking liquid. Set aside until ready to use. 3 Cook the rigatoni in boiling salted water for 8 minutes, or until al dente, stirring occasionally. Heat the béchamel sauce in a saucepan and bring to a gentle bubble. Whisk in the cheese in batches and stir until the sauce is smooth. Season and stir into the cooked pasta.

4 To serve, place the pasta on a large platter and scatter with the turkey. Finish off with the thyme, grated hard cheese and a generous handful of streaky crackles. WINE: Woolworths Ken Forrester Viognier