Cook elbow macaroni according to package directions. Drain; rinse with cold water; drain again.

In 12-inch skillet over medium heat, in hot oil, cook celery, mushrooms and garlic about 5 minutes, stirring frequently. With slotted spoon, remove to large bowl. In drippings remaining in skillet over medium-high heat, cook ground turkey 5 minutes, until almost browned, stirring to break up meat. Stir in caraway seeds; cook 2 minutes longer. Remove to bowl with vegetables.

Preheat oven to 375°F. Grease 13 x 9-inch baking dish. In 3-quart saucepan over medium heat, melt butter. Stir in flour; cook 1 minute. Gradually whisk in milk. Heat to boiling, stirring frequently. Remove from heat. Stir in Cheddar cheese, Tabasco sauce and salt until cheese melts. In large bowl containing the turkey-vegetable mixture, combine macaroni, cheese sauce, sun-dried tomatoes and parsley. Spoon into prepared baking dish.

Bake 25 minutes or until mixture is hot and bubbly.