Turkey Mac | RICARDO

Ingredients

• 1/4 cup (60 ml) butter
• 1/4 cup (60 ml) all-purpose flour
• 3 cups (750 ml) milk
• 3/4 lb (375 g) elbow macaroni
• 8 oz (227 g) fresh mushrooms, quartered
• 1 onion, chopped
• 1 pinch hot pepper flakes
• 2 tablespoons (30 ml) olive oil
• 2 cups (500 ml) cherry tomatoes
• 1 clove garlic, chopped
• 2 cups (500 ml) diced leftover cooked turkey
• 1 1/2 cups (375 ml) frozen peas
• 2 cups (500 ml) grated Gruyère
• Salt and pepper