# Ingredient List:
→ Turkey
01 - 4 large turkey breast cutlets (approximately 5 ounces each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Mac and Cheese Filling
04 - 1 cup elbow macaroni
05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1 cup whole milk
08 - 1 cup shredded sharp cheddar cheese
09 - 1/2 cup shredded mozzarella cheese
10 - 1/2 teaspoon Dijon mustard
11 - 1/4 teaspoon garlic powder
12 - Salt and freshly ground black pepper, to taste
→ Coating & Topping
13 - 1/2 cup panko breadcrumbs
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon melted butter
16 - Fresh parsley, chopped (optional, for garnish)
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease.
02 - Boil macaroni in salted water until al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute. Gradually whisk in milk until smooth, then simmer 2–3 minutes until thickened.
04 - Remove sauce from heat. Stir in cheddar, mozzarella, Dijon mustard, garlic powder, salt, and pepper. Fold in cooked macaroni and let cool slightly.
05 - Place turkey cutlets between parchment sheets. Pound to 1/4-inch thickness. Season both sides with salt and pepper.
06 - Spoon a mound of mac and cheese onto one end of each turkey cutlet. Roll up tightly, securing with toothpicks if needed. Arrange seam-side down in prepared dish.
07 - Combine panko, Parmesan, and melted butter in a small bowl. Sprinkle mixture over turkey rolls.
08 - Bake for 25–30 minutes until turkey is cooked through and topping turns golden. Allow to rest for 5 minutes, remove toothpicks, slice, and garnish with parsley if desired.
