Ingredients Jump to Instructions ↓

  1. 21/2 cups uncooked elbow macaroni (about 10 ounces)

  2. 2 cups chopped cooked leftover Butterball Turkey

  3. 1 (12-ounce) can evaporated milk

  4. 3 large eggs, slightly beaten

  5. 2 tablespoons Dijon mustard

  6. 2 teaspoons Worcestershire sauce

  7. 1/4 teaspoon ground black pepper

  8. 2 cups (8 ounces) shredded Cheddar cheese

  9. 1/2 cup (2 ounces) EACH shredded Swiss, mozzarella and Parmesan cheeses

  10. 2 tablespoons butter, melted

  11. 1/4 teaspoon garlic powder

  12. 1 cup soft white or whole wheat bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C).

  2. Cook pasta according to package directions; rinse and drain.

  3. Combine cooked pasta and turkey in large bowl.

  4. In separate bowl, combine milk, eggs, mustard, Worcestershire sauce and pepper. Gradually stir cheese into milk mixture. Stir milk mixture into pasta.

  5. Spoon pasta mixture into well-sprayed 3-quart casserole dish.

  6. Combine melted butter and garlic powder in a small bowl. Stir breadcrumbs into butter and garlic powder mixture until evenly coated. Sprinkle bread crumb mixture over top of pasta.

  7. Bake 25 to 30 minutes, or until pasta mixture is heated through and cheese is melted.


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