This cheesy and zesty sauce is a delicious way to make your turkey leftovers into a fun pasta the whole family will enjoy
| 1 Pkg | Whole Wheat Elbow Macaroni |
| 1.5 cups | de-boned turkey |
| 1 can | 370ml 2% Evaporateed Milk |
| 2 tbsp | white flour |
| 1 tsp | ground mustard powder |
| 1 tsp | chili powder |
| 1 cup | shredded cheddar cheese |
Prepare macaroni as per package directions. Drain, set aside.
In a medium pan, whisk together evaporated milk, flour, chili powder, and mustard powder. Heat over medium-low heat, stirring constantly until the sauce begins to thicken.
Add cheddar and continue to stir until cheese is melted.
Remove from heat.
Top cooked macaroni with turkey, and then cheese sauce.
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