8 oz. uncooked macaroni
1 tbsp. vegetable oil
1 1/4 lb. fresh ground turkey
1/4 c. chopped onion
1 tsp. garlic salt
1 tsp. dry mustard
1/2 tsp. dried basil
1/4 c. butter
1/4 c. flour
Salt & pepper to taste
2 c. milk
1/4 c. chopped bell pepper
2 tbsp. chopped pimento
1 1/2 c. shredded Cheddar cheese (6 oz.)

Heat oven to 375 degrees. Cook macaroni as directed on package; drain. Heat oil in 10 inch skillet over medium-high heat. Cook and stir turkey, onion, garlic salt, mustard and basil in oil until turkey is no longer pink; drain.

Heat butter in 2 quart saucepan over medium-low heat until melted. Stir in flour, salt and pepper. Cook until smooth. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in bell pepper and pimentos. Stir in 1 cup of the cheese until melted.

Grease 2 quart casserole. Mix turkey mixture, macaroni and cheese sauce. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake about 20 minutes or until heated through. Servings 6. Calories per serving: 525.