Place a pan of water on the stove, add salt and bring to the boil. Cook the macaroni until just tender and drain well. Do not refresh but add a drop or two of oil and shake together.
Heat the oil in a frying pan, add the onion and garlic and soften 5-6 minutes. Add the flour and mix well until all the oil has been soaked up. Pour in the milk and cream slowly, stirring well, until the sauce is nicely thickened and just boiling.
Remove from the heat, season well with salt, pepper and the mustard. Add the turkey and stuffing and mix well. Spoon into a 28cm x 20cm x 8cm deep oval ceramic baking dish and leave for 10 minutes to set slightly.
Sprinkle with the breadcrumbs and cheese and brown under a hot grill for 5-7 minutes.
Copyright Phil Vickery