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Thanksgiving Leftover Mac and Cheese


Along with making sandwiches and casseroles with your leftover Thanksgiving dinner, there's mac and cheese. This recipe incorporates a bit of freshness, with sage and garlic, to make the best use out of your uneaten turkey, stuffing, sweet potatoes, and cranberries.


  • 1 Pound cooked elbow macaroni
  • 1 Pound shredded turkey meat
  • 1 Cup cooked stuffing
  • 3 diced cooked sweet potato
  • 1 Cup cooked peas
  • 1/2 onion, chopped
  • 5 sage leaves, minced
  • 2 cloves garlic, minced
  • 1/2 Cup cranberry sauce
  • 6 Cups milk
  • 1/4 Cup butter
  • 1/4 Cup flour
  • 4 Cups grated Cheddar cheese
  • 1 Cup mascarpone cheese
  • 1 Cup grated Fontina
  • Salt and pepper, to taste


In a large pot, add butter, onion, sage and garlic and sauté for 5 minutes. Add the flour, whisk, and cook for another 5 minutes. Add the milk and continue to whisk till milk comes to a boil and thickens. After the milk has thickened, whisk in the mascarpone, Fontina, and 1 cup of the Cheddar cheese.

Fold in the turkey meat, sweet potatoes, peas, stuffing, and pasta and season with salt and pepper to taste. Place in a 3-inch baking dish, cover with remaining Cheddar cheese, and bake for 20 minutes or until its bubbling and the crust is golden brown. Serve with cranberry sauce on the side.