Broccoli and Cheddar Macaroni

Turkey Broccoli and Cheddar Mac

Turkey Broccoli and Cheddar Macaroni


16 ounces Rustichella D'Abruzzo Macaroni, cooked according to package directions
1½ cup broccoli florets, steamed
1 tablespoons olive oil
2 teaspoons garlic, chopped
4 cups Picket Fence Creamery Heavy Cream
2 teaspoons kosher salt
½ teaspoon black pepper
6 tablespoons cornstarch
½ cup water
1 cup Kalona SuperNatural Sour Cream
1½ cup cheddar cheese, shredded
¼ cup green onion, sliced
4 teaspoon Parmesan cheese


1. In a large sauté pan, heat olive oil over medium-high heat. Add garlic and cook 1 minute, careful not to brown.

2. Reduce heat to medium; add cream and bring to a boil, stirring occasionally.

3. Stir in salt and pepper. Reduce heat to low.

4. In a small bowl, combine cornstarch and water; mix well. Slowly add cornstarch mixture to cream. Simmer 1 minute, stirring frequently.

5. Stir in sour cream. Slowly add Cheddar cheese, stirring constantly until melted. Add broccoli, green onion and Parmesan.

6. Pour sauce over freshly cooked macaroni; serve immediately.