Cajun Crumbed Turkey Mac ‘n’ Cheese

300g Roast Turkey Breast Chunks

400g Dried Macaroni, or Spirally Pasta

45g Butter

45g Flour

568ml (1 pint) Milk

50ml Double Cream (optional)

200g Grated Cheddar

50g Parmesan (optional)

1 teaspoon Smoked Paprika

1 big squeeze American Yellow Mustard

4 tablespoons Breadcrumbs

3 tsp Cajun Seasoning to taste

18 Cherry Tomatoes

Sea salt, and Black Pepper to taste

Pre-heat oven to 180º, ready for the Cajun Crumbed Turkey Mac 'n' Cheese

Cook the pasta according to back of pack directions, then cool under running water. Drain well, and set to one side.

In a large pan, gently heat the butter, and stir in 2 tsp of the Cajun seasoning. Stir continuously, and add in the flour. Cook to a sandy colour.

Slowly add the milk a little at a time, while whisking to prevent it sticking.

When the milk is all incorporated, reduce the heat and add the mustard, Cheddar cheese, smoked paprika and cream (if using).

When the cheese has melted and the sauce is glossy, take off heat and add the drained pasta, Roast Turkey Breast Chunks and cherry tomatoes.

Meanwhile, mix together the breadcrumbs, grated parmesan and the last tsp of Cajun seasoning.

Transfer pasta into an oven proof dish, and cover with the breadcrumb mix and bake at 180º for 20 minutes to make the Cajun Crumbed Turkey Mac 'n' Cheese.

Season the Cajun Crumbed Turkey Mac 'n' Cheese with salt and pepper to taste.

Serve the Cajun Crumbed Turkey Mac 'n' Cheese with tossed, dressed, green salad and wedges of garlic bread