▢ 1 pound ground turkey
▢ 1 onion diced
▢ 3 cloves garlic minced
▢ 2 cups chicken broth not low sodium
▢ 1 cup whole milk
▢ ¾ teaspoon dry mustard powder
▢ ½ teaspoon paprika
▢ ½ teaspoon black pepper
▢ 2 ½ cups pasta shells uncooked (or elbow macaroni)
▢ 1 tablespoon cornstarch
▢ 1 ½ cups sharp cheddar cheese shredded
▢ 2 tablespoons parmesan cheese grated
Brown ground turkey, onion, and garlic in a pan until no pink remains. Drain any fat.
Stir in broth, milk, dry mustard, paprika, and black pepper. Bring to a boil.
Add pasta and reduce to a simmer. Cover and cook 9-12 minutes or until pasta is tender.
Combine cornstarch with 1 tablespoon cold water and whisk into the simmering sauce. Simmer 1 minute more.
Remove from heat and stir in cheese.
Choose pasta shapes that are hearty enough to stand up with the meat and any vegetables. Elbow macaroni, penne, bowtie, or rotini are good choices.
Different pasta shapes will cook for different times so check your pasta by tasting a piece. Add more time (and a bit more water/broth) if needed.
Thicken the sauce further with more cornstarch slurry if needed.
Freshly grated cheese will melt better than pre-grated, bagged cheese (bagged cheeses can be gritty). A sharp cheddar will add way more flavor.
Add the cheese once the pan is removed from the heat. This keeps it from overheating and separating or becoming gritty.