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DEL.ICIO.USVermont Harvest Mac-N-Cheese
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Cuisine: American
Top recipe: 
2001 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
Hands on time: 30 minutes Total time: 1 hour Serves: 8
Ingredients:
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10 ounces elbow macaroni
3 tablespoons butter
1 onion, finely chopped
1 to 2 cloves minced garlic
1 1/2 teaspoons minced fresh sage ( 3/4 teaspoon dried)
3 tablespoons all-purpose flour
2 cups milk
3 cups shredded extra-sharp cheddar cheese, divided
2 1/2 cups diced smoked turkey
1 1/2 cups diced apple
1 1/2 cups croutons, lightly crushed
Instructions:
Preheat oven to 375 degrees and grease a 9-by-13-inch baking pan. Bring large pot of water to a boil. Cook macaroni. Drain and rinse with cold water and set aside. Melt butter in a large saucepan. Saute onion, garlic and sage until soft, about 5 minutes. Stir in flour and cook over low heat for several minutes until thickened, about 5 minutes.
Gradually stir in milk and cook until slightly thickened. Add 2 1/2 cups of the shredded cheese and stir until melted. Remove from heat; fold in turkey and apples. Fold in macaroni.
Pour mixture into a greased pan. Lightly crush the croutons and sprinkle on top of the mixture, then sprinkle on the remaining shredded cheese. Bake until brown and bubbling, about 25 to 30 minutes.
Gradually stir in milk and cook until slightly thickened. Add 2 1/2 cups of the shredded cheese and stir until melted. Remove from heat; fold in turkey and apples. Fold in macaroni.
Pour mixture into a greased pan. Lightly crush the croutons and sprinkle on top of the mixture, then sprinkle on the remaining shredded cheese. Bake until brown and bubbling, about 25 to 30 minutes.
Nutrition:
Per serving: 489 calories (percent of calories from fat, 42), 28 grams protein, 43 grams carbohydrates, 2 grams fiber, 23 grams fat, 87 milligrams cholesterol, 866 milligrams sodium.
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