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Ingredients
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½ (16 ounce) package elbow macaroni
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4 tablespoons butter, divided
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½ large onion, chopped
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2 cloves garlic, chopped
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2 large carrots, peeled and chopped
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3 stalks celery, chopped
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1 cup leftover shredded turkey
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1 pinch dried parsley, or to taste
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1 pinch dried sage, or to taste
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1 pinch dried rosemary, or to taste
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1 pinch ground thyme, or to taste
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salt and ground black pepper to taste
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2 tablespoons chicken broth, or as needed
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2 tablespoons flour
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1 tablespoon milk, or more as needed
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½ cup shredded Cheddar cheese
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¼ cup shredded Monterey Jack cheese
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2 tablespoons shredded Gouda cheese
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2 tablespoons grated Parmesan cheese
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2 tablespoons seasoned bread crumbs
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain pasta, then rinse with cold water and drain again. Set aside.
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While the pasta is cooking, melt 1 1/2 tablespoons butter in a skillet over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add carrots and celery; saute until soft, 3 to 5 minutes. Add leftover turkey and cook until warm and flavors are incorporated, about 1 minute. Season with parsley, sage, rosemary, thyme, salt, and pepper. Add broth if mixture seems dry. Remove from the heat and set aside.
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Melt remaining butter in a large saucepan over medium (or slightly higher) heat. Whisk in flour; cook, whisking constantly, until the mixture becomes paste-like and light golden brown, 2 to 3 minutes. Whisk in milk (about 1 to 2 tablespoons); keep stirring to make sure flour is blended and there are no lumps. Cook until roux is brown and very fragrant. Add Cheddar, Monterey Jack, Gouda, and Parmesan cheeses; cook until sauce thickens and the cheese melts. Slowly add enough milk so the roux/cheese mix is creamy; just add it in small increments so it's not too juicy.
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Add macaroni to the cheese sauce and mix to combine. Add the turkey mixture. Mix well and transfer to a baking dish. Top with bread crumbs.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Place mac and cheese under the broiler until browned, 5 to 10 minutes.
Tips
Cook's Note:
I mix 2 tablespoons each parsley, sage, rosemary, and thyme with 1 tablespoon each salt and pepper to season my turkey and then use a pinch of this with the leftovers to make this mac and cheese.
Nutrition Facts (per serving)
360 | Calories |
16g | Fat |
37g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 360 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 9g | 46% |
Cholesterol 57mg | 19% |
Sodium 302mg | 13% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 3g | 10% |
Total Sugars 3g | |
Protein 18g | 36% |
Vitamin C 4mg | 4% |
Calcium 194mg | 15% |
Iron 3mg | 14% |
Potassium 348mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.