Turkey and Spaghetti Casserole

Ingredients:

• 3 tbsp unsalted butter, plus extra for greasing the pan
• 220 g spaghetti
• 1 tsp ground cumin
• 4 green onions (white parts separated from green parts)
• 3 cloves garlic, chopped
• 2 tbsp. premium flour
• 2 cups whole milk
• 2 cups Mexican shredded cheese mix
• 2 cups grated Monterey Jack cheese
• 4 cups shredded cooked turkey
• 1 - 2 tablespoons pickled jalapeno rings, chopped, + 1 tablespoon brine
• 1 medium tomato, chopped

Preparation:

1. Preheat oven to 350°F (175°C). Bring a large saucepan of salted water to a boil. Grease a 9 x 13-inch baking dish.
2. Cook the spaghetti according to package directions. Drain and rinse the spaghetti. Shake off excess water and transfer the pasta to the prepared baking dish.
3. In a large saucepan over medium heat, melt the butter. Add the cumin, white part of the onion, and garlic and cook, stirring, until softened, about 4 minutes. Sprinkle in the flour and cook, stirring, until completely absorbed, about 1 minute. Add the milk, 1 teaspoon of salt, and some freshly ground black pepper and cook, stirring, until the sauce is heated through and slightly thickened, about 5 minutes. Remove from heat and add half of each cheese, a few handfuls at a time, stirring to melt after each addition.
4. Add the turkey, pickled jalapeños, brine, and tomatoes. Season with salt and pepper to taste.
5. Pour the sauce over the spaghetti and spread it evenly with a spatula or wooden spoon. Sprinkle with the remaining cheese. Bake, uncovered, until the cheese is melted and bubbly, 25-30 minutes. Sprinkle with green onions and serve.