# What you need:
→ Turkey
01 - 4 large turkey breast cutlets (about 5 oz each)
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Mac and Cheese Filling
05 - 1 cup elbow macaroni (about 4 oz)
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 cup whole milk
09 - 1 cup shredded sharp cheddar cheese (about 3.5 oz)
10 - 1/2 cup shredded mozzarella cheese (about 1.75 oz)
11 - 1/2 teaspoon Dijon mustard
12 - 1/4 teaspoon garlic powder
13 - Salt, to taste
14 - Black pepper, to taste
→ Coating & Topping
15 - 1/2 cup panko breadcrumbs (about 1.75 oz)
16 - 2 tablespoons grated Parmesan cheese
17 - 1 tablespoon melted butter
18 - Fresh parsley, chopped (optional, for garnish)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or grease lightly.
02 - Boil elbow macaroni in salted water until al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Simmer 2–3 minutes until thickened.
04 - Remove from heat. Mix in cheddar, mozzarella, mustard, garlic powder, salt, and pepper until incorporated. Fold in cooked macaroni. Let cool slightly.
05 - Place turkey cutlets between parchment sheets and pound to 1/4 inch thickness. Season both sides with salt and pepper.
06 - Spoon a mound of mac and cheese at one end of each turkey cutlet. Roll tightly, securing with toothpicks if necessary. Place seam-side down in baking dish.
07 - Combine panko, Parmesan, and melted butter in a bowl. Sprinkle evenly over turkey rolls.
08 - Bake for 25–30 minutes, until turkey is cooked through and topping is golden. Allow rolls to rest 5 minutes.
09 - Remove toothpicks, slice rolls as desired, and garnish with chopped parsley if using.
