Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 4 cups shredded cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked turkey, diced
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C). Cook macaroni according to package directions. Drain well.
- In a large saucepan, melt 4 tablespoons of butter over medium heat. Stir in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in 3 cups of cheddar cheese, salt, and pepper until melted and smooth. Remove from heat.
- Add cooked macaroni and diced turkey to the cheese sauce. Stir to combine.
- Pour the macaroni and turkey mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine breadcrumbs and 2 tablespoons melted butter. Sprinkle over the casserole.
- Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Notes
For a richer flavor, use a blend of cheddar and Gruyere cheese. You can substitute the turkey with cooked chicken or leftover roast beef. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg