An excellent fruit beverage recipe from Scandinavia, translated for me by a friend. suitable for any type of berry. When you’re ready to drink, taste and add a little saft to a glass of water. As needed, increase the sugar; thoroughly whisk.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ (16 ounce) package elbow macaroni
- 4 tablespoons butter, divided
- ½ large onion, chopped
- 2 cloves garlic, chopped
- 2 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 cup leftover shredded turkey
- 1 pinch dried parsley, or to taste
- 1 pinch dried sage, or to taste
- 1 pinch dried rosemary, or to taste
- 1 pinch ground thyme, or to taste
- salt and ground black pepper to taste
- 2 tablespoons chicken broth, or as needed
- 2 tablespoons flour
- 1 tablespoon milk, or more as needed
- ½ cup shredded Cheddar cheese
- ¼ cup shredded Monterey Jack cheese
- 2 tablespoons shredded Gouda cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons seasoned bread crumbs
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain pasta, then rinse with cold water and drain again. Set aside.
- While the pasta is cooking, melt 1 1/2 tablespoons butter in a skillet over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add carrots and celery; saute until soft, 3 to 5 minutes. Add leftover turkey and cook until warm and flavors are incorporated, about 1 minute. Season with parsley, sage, rosemary, thyme, salt, and pepper. Add broth if mixture seems dry. Remove from the heat and set aside.
- Melt remaining butter in a large saucepan over medium (or slightly higher) heat. Whisk in flour; cook, whisking constantly, until the mixture becomes paste-like and light golden brown, 2 to 3 minutes. Whisk in milk (about 1 to 2 tablespoons); keep stirring to make sure flour is blended and there are no lumps. Cook until roux is brown and very fragrant. Add Cheddar, Monterey Jack, Gouda, and Parmesan cheeses; cook until sauce thickens and the cheese melts. Slowly add enough milk so the roux/cheese mix is creamy; just add it in small increments so it’s not too juicy.
- Add macaroni to the cheese sauce and mix to combine. Add the turkey mixture. Mix well and transfer to a baking dish. Top with bread crumbs.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Place mac and cheese under the broiler until browned, 5 to 10 minutes.
- Cook’s Note:
- I mix 2 tablespoons each parsley, sage, rosemary, and thyme with 1 tablespoon each salt and pepper to season my turkey and then use a pinch of this with the leftovers to make this mac and cheese.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 9 g |
| Sodium | 302 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |