Baked Turkey, Macaroni and Cheese

This recipe is dedicated to my oldest daughter, who would become a noodle if I let her. It’s a great way to please your kids and use up turkey leftovers.

Baked Turkey, Macaroni and Cheese
inspired by Cooking Light

  • 8 oz elbow macaroni (a typical box is 16 oz)
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 cup shredded carrots
  • 3 garlic cloves, minced
  • 1 Cup Roasted Tomato sauce - or your favorite type
  • 2-3 cups chopped, cooked turkey
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup milk
  • 2 Tbsp flour
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1 1/2 Cups Mexican cheddar jack cheese – or your favorite cheddar blend
1. Cook pasta according to the package.

2. Over medium-high heat, add olive oil to a large pan. Add onion, carrots, garlic and saute for 5 minutes.

3. Add turkey, tomato sauce, 1 tsp salt and pepper and cook for about 2 minutes.

4. Combine the turkey mixture with the cooked pasta. Spoon mixture into an 11 x 7 baking dish that has been coated with cooking spray or butter.

5. In a sauce pan, combine milk, flour, nutmeg and 1/2 tsp salt. Over medium heat, whisk continuously until well blended for about 2 minutes.

6. Add 1 Cup cheese and whisk constantly until smooth.

7. Pour cheese evenly over the turkey/macaroni mixture. Sprinkle the top with 1/2 cup cheese.

8. Bake at 350 degrees for about 20 minutes. Let the dish sit for 5 minutes before serving.

Serve with sweet peas and homemade applesauce. Enjoy!

Enjoy all of the posts from Turkey Week 2010:

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Comments

  1. What a delicious way to use up leftover turkey and add some protein to mac and cheese.

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