Dinner this weekend was a delicious grown-up macaroni served with a glass of J. Lohr merlot. Here's the breakdown:
1 Box of macaroni (I'm partial to Barilla)
1 lb. of Wisconsin cheddar cheese, grated
1/4 cup of milk
1 tablespoon of butter
1 red bell pepper (or yellow or orange, but not green), chopped
7 to 8 stalks of asparagus, peeled and chopped
1 tablespoon each of Salt / Pepper / Garlic Powder / Paprika
1 lb. of ground turkey
Boil macaroni according to directions on box, drain and set aside. Brown turkey in a skillet and drain excess fat.
Over low to medium heat in a large saucepan, melt the cheese, milk and butter and then slowly add the spices. Then incorporate the macaroni, turkey and chopped vegetables in the mixture. Spread everything evenly into a 13 x 19 baking dish and cover with foil. Bake for 30-40 minutes at 350˚ and let stand 5 minutes before serving.