Preparation

• Preheat your oven to 350°F (175°C).
• Bring a pot of salted water to a boil and add the uncooked elbow macaroni. Cook until al dente, about 7 to 8 minutes, then drain and set aside.
• In a large skillet, heat 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft and translucent. Add the minced garlic and cook for an additional minute.
• Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until no longer pink, about 6 to 8 minutes. Season with salt and pepper.
• In a separate saucepan, melt another 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook until bubbly but not browned, about 1 to 2 minutes.
• Gradually whisk in 1 cup of milk and cook until thickened and creamy, 3 to 4 minutes. Stir in 1 ¾ cups of shredded cheddar cheese until melted and smooth.
• Combine the cheese sauce with the turkey mixture in the skillet. Stir in ketchup, Dijon mustard, and optional chopped pickles.
• Fold in the cooked macaroni until well combined.
• Pour the mixture into a greased 9x13-inch baking dish and top with the remaining ¼ cup of shredded cheddar cheese.
• Bake in the preheated oven for 20 to 25 minutes until bubbly and the top is golden brown. Let rest for 5 minutes before serving.