Thanksgiving Leftover Mac And Cheese

Thanksgiving Leftover Mac And Cheese
4 from 1 ratings
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 cup milk
  • 1/4 cup butter
  • 1/4 cup flour
  • 4 cup grated cheddar cheese
  • 1 cup mascarpone cheese
  • 1 cup grated fontina
  • salt and pepper, to taste
  1. 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.
  2. 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.