Turkey Mac and Cheese is my favorite mac and cheese combination. I love the sharpness of the cheddar cheese with the seasoned turkey. This recipe is not healthy for you but it is delicious and a great way to use up leftover turkey. I like to make this recipe after Thanksgiving and freeze it.
Mac and Cheese is a great way to use up roasted vegetables, leftover meats, cheeses, etc. Use what you like and experiment with different cheeses and vegetables. Sometimes I don’t bake this dish I just mix it all together and forgo the bread toppings. If you don’t bake the dish it is ooey gooey.
Stove Top
Recipe serves: 4
Serving size: 1 ~ 1/4 cup
Total time: 1 Hour
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
Olive Oil
-
Unsalted Butter
-
Flour
-
Nutmeg
Grocery
-
1 garlic bulb
-
1 pound mushrooms
-
1 red onion
-
1 jalapeno
-
3/4 cup turkey, chopped
-
1 pound elbow macaroni
-
2% milk
-
2 Bocks Cheddar Gruyere Cheese
Let's prep!
| 2 teaspoon, olive oil |
| 1 jalapeno |
| 1 pound mushroom |
| 1 red onion, sliced |
| 3 cloves garlic |
| 1/2 teaspoon salt |
| 1/2 teaspoon pepper |
| 3/4 cup turkey, chopped |
| 1/2 pound, elbow noodles |
| 2 cups, 2% milk |
| 1/2 stick unsalted butter |
| 1/4 cup flour |
| 2 Blocks Cheddar Gruyere Cheese |
| 1/4 teaspoon nutmeg |
- Gather all of your ingredients and measuring tools
- Place on a sheet pan:
- 1 sliced onion
- 1 pound sliced mushroom
- 3 unpeeled garlic cloves
- 1 jalapeno sliced in 2
- 2 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Bring a large pot of water to boil
- Shred 2 blocks of Cheddar Gruyere Cheese
Let's cook!
- Complete prep from the prep tab above
- Preheat oven to 450° and roast vegetables for 10 minutes, stir then continue to bake for 5 minutes.
- Bring a pot of water to boil and cook 1/2 pound pasta to package directions.
- Place 2 cups of milk in a small pot and set on low. Be sure not to let it boil.
- In a medium pot add 1/2 cup unsalted butter until melted.
- Stir 1/4 cup of flour into the butter and cook for 2 minutes
- Add milk while stirring into the butter and flour until thickened.
- Remove the milk from heat and stir in the shredded cheese.
- Add nutmeg, salt, and pepper to taste
- Remove the paper from the garlic
- Chop up the roasted vegetables and garlic
- Stir the roasted vegetables, chopped turkey and macaroni into the cheese mixture
- Place the elbow macaroni mixture into a oven safe dish
- Preheat oven to 375° and bake mixture for 30 minutes
Freeze Option
Cool completely then place in the refrigerator for about 1 hour uncovered. Then cover with tin foil followed by plastic wrap.
Baking from frozen: Preheat oven to 375° F, remove plastic wrap leaving the tin foil in place. Bake for 45 minutes. Remove tin foil and bake for 15 more minutes. Temperature should read at least 165° in center.
This recipe can also be found in Winning Recipes for Turkey Leftovers
