This classic comfort food puts turkey leftovers to good use with a delicious blend of four cheese and a garlic breadcrumb topping.
Recipe courtesy of Butterball
- 2-1/2 cups uncooked elbow macaroni (about 10 ounces)
- 2 cups chopped cooked leftover Butterball® Turkey
- 1 can (12 ounces) evaporated milk
- 3 eggs, slightly beaten
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 2 cups (8 ounces) shredded Cheddar cheese
- 1/2 cup (2 ounces) EACH shredded Swiss, Mozzarella and Parmesan cheeses
- 2 tablespoons butter, melted
- 1/4 teaspoon garlic powder
- 1 cup soft white or whole wheat bread crumbs
- 1 Preheat oven to 350°F.
- 2 Cook pasta according to package directions; rinse and drain.
- 3 Combine cooked pasta and turkey in large bowl. In separate bowl, combine milk, eggs, mustard,Worcestershire sauce and pepper. Gradually stir cheese into milk mixture. Stir milk mixture into pasta.
- 4 Spoon pasta mixture into well-sprayed 3-quart casserole dish. Combine melted butter and garlicpowder in a small bowl. Stir breadcrumbs into butter and garlic powder mixture until evenly coated.Sprinkle bread crumb mixture over top of pasta.
- 5 Bake 25 to 30 minutes, or until pasta mixture is heated through and cheese is melted.