Featuring exactly no rattlesnake.
I don’t know why I gave this dish a name like this. I’ve never really even seen a rattler, much less eaten one. I recently said the name meant that the dish was loud like the rattle and had the bite of the snake itself.
But I’m not changing the name. For spite.
1 lb. ground turkey
salt and pepper
buffalo or hot sauce
1 stick pepperoni, diced
2 tbsp. butter
3 tbsp. flour
12 oz. pepper jack cheese, cubed or shredded
2-1/2 cups milk
2 egg yolks, whisked
1 lb. macaroni
Season the ground turkey and cook in a heavy pan until done. Finish with hot sauce and mix, then add pepperoni and turn off the heat.
In a large saucepan, start making a roux by melting the butter over medium heat, then whisking in the flour. Add the milk and bring to a boil, whisking to break up the roux and thicken the milk. Once the milk is thickened, add the egg yolks and whisk some more, then mix in the cheese. Let the sauce thicken to desired consistency, the simmer. Season to taste.
Boil the pasta is a pot of salted water and cook until al dente. Drain the pasta and put it back in the pot you just cooked it in. Add the turkey and pepperoni mix to the pasta, then ladle in the cheese sauce until you seemingly have equal parts pasta, meat and sauce.
Put the pasta in a casserole dish and top with breadcrumbs. Cook for 12 to 15 minutes in a 375 degree oven.