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Thanksgiving Leftover Mac and Cheese
Thanksgiving Leftover Mac and Cheese
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
"Transform your Thanksgiving leftovers into a decadent mac and cheese masterpiece with four cheeses and noodles for the ultimate comfort food indulgence."
Ingredients:
  • 0.5 (16 ounce) package elbow macaroni
  • 4 tablespoons butter, divided
  • 0.5 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 large carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 cup leftover shredded turkey
  • 1 pinch dried parsley, or to taste
  • 1 pinch dried sage, or to taste
  • 1 pinch dried rosemary, or to taste
  • 1 pinch ground thyme, or to taste
  • salt and ground black pepper to taste
  • 2 tablespoons chicken broth, or as needed
  • 2 tablespoons flour
  • 1 tablespoon milk, or more as needed
  • 0.5 cup shredded Cheddar cheese
  • 0.25 cup shredded Monterey Jack cheese
  • 2 tablespoons shredded Gouda cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons seasoned bread crumbs
Instructions:
  • 1. Boil a pot of lightly salted water. Add elbow macaroni and cook until tender yet firm to the bite, stirring occasionally, for about 8 minutes. Drain the pasta, rinse with cold water, and set aside.
  • While the pasta cooks, melt 1 1/2 tablespoons butter in a skillet over medium heat. Saute onion until translucent, about 5 to 7 minutes. Stir in garlic and cook until fragrant, around 1 to 2 minutes. Add carrots and celery; cook until soft, approximately 3 to 5 minutes. Mix in leftover turkey and heat until warmed through and flavors meld, about 1 minute. Season with parsley, sage, rosemary, thyme, salt, and pepper. If needed, add broth to moisten the mixture. Take off heat and reserve.
  • In a large saucepan over medium heat, melt the remaining butter. Whisk in the flour and cook until it turns a light golden brown and reaches a paste-like consistency, about 2 to 3 minutes. Slowly pour in milk, whisking constantly to create a smooth mixture without lumps. Continue cooking until the roux is fragrant and brown. Stir in Cheddar, Monterey Jack, Gouda, and Parmesan cheeses until melted and the sauce thickens. Gradually add more milk in small increments to reach a creamy consistency without making it too runny.
  • Combine the macaroni with the cheese sauce, then add the turkey mixture. Mix thoroughly before transferring everything to a baking dish. Sprinkle the top with bread crumbs.
  • Position the oven rack 6 inches below the broiler and preheat the broiler.
  • Broil the mac and cheese until golden brown, for 5 to 10 minutes.

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