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This classic comfort food puts turkey leftovers
to good use with a delicious blend of four cheeses and a garlic
bread crumb topping.
Four
Cheese Turkey Mac & Cheese
- 21/2 cups uncooked elbow
macaroni (about 10 ounces)
- 2 cups chopped cooked
leftover Butterball® Turkey
- 1 (12-ounce) can evaporated
milk
- 3 large 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
- Preheat oven to 350°F
(175°C).
- Cook pasta according to
package directions; rinse and drain.
- 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.
- Spoon pasta mixture into
well-sprayed 3-quart casserole dish.
- 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.
- Bake 25 to 30 minutes,
or until pasta mixture is heated through and cheese is melted.
Makes 8 servings.
Recipe and photograph provided courtesy
of www.butterball.com, through
ECES, Inc., Electronic Color Editorial Services.
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