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Thanksgiving Leftover Macaroni & Cheese

  • 4servings
  • 40minutes

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Source: www.foodrepublic.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, D, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound cooked elbow macaroni

  2. 1 pound shredded turkey meat

  3. 3 cups medium sized sweet potatoes , diced then cooked in salt water until tender

  4. 1 cup cooked peas

  5. 1/2 chopped onion

  6. 5 sage leaves , minced

  7. 2 garlic cloves minced

  8. 1/2 cup cranberry relish

  9. 1 1/2 quart milk

  10. 1/4 cup butter

  11. 1/4 cup flour

  12. 4 cups grated cheddar cheese

  13. 1 cup mascarpone cheese

  14. 1 cup grated fontina cheese

Instructions Jump to Ingredients ↑

  1. Directions:

  2. In a large pot add butter, onion, sage and garlic and sauté for 5 minutes.

  3. Add flour, whisk and cook for another 5 minutes.

  4. Add milk and continue to whisk till milk comes to a boil and thickens.

  5. Whisk in the mascarpone, fontina and one cup of the cheddar cheese.

  6. Once cheese in melted and sauce is smooth, fold in the turkey meat, sweet potatoes, peas and pasta.

  7. Season with salt and pepper.

  8. Transfer to a baking dish, cover with remaining cheddar cheese and bake at 350F for 20 minutes until browned on top.

  9. Serve with a tablespoon of cranberry sauce.

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