Thanksgiving Leftover Mac and Cheese

Name: Thanksgiving Leftover Mac and Cheese
Total time: 50
Yield: 6
Ingredients: ½ (16 ounce) package elbow macaroni; 4 tablespoons butter, divided; ½ 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; ½ cup shredded Cheddar cheese; ¼ cup shredded Monterey Jack cheese; 2 tablespoons shredded Gouda cheese; 2 tablespoons grated Parmesan cheese; 2 tablespoons seasoned bread crumbs

Recipe by Julie Bray from allrecipes.com

Dinner 50 Mins.

Ingredients

6 servings

•

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
•

1 pinch dried sage, or to taste
•

1 pinch dried rosemary, or to taste

•

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
•

½ cup shredded Cheddar cheese
•

¼ cup shredded Monterey Jack cheese
•

2 tablespoons shredded Gouda cheese
•

2 tablespoons grated Parmesan cheese
•

2 tablespoons seasoned bread crumbs

Instructions

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.
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.
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.
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.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place mac and cheese under the broiler until browned, 5 to 10 minutes.