I like this recipe because it’s a great way to use cooked turkey while still feeling cozy and indulgent. I enjoy the balance of sharp cheddar and nutty gruyere, and I appreciate how quickly everything comes together. I also love that it works just as well for weeknight dinners as it does for gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb dried elbow pasta
4 tablespoons butter
4 tablespoons flour
3 cups whole milk
1 teaspoon Dijon mustard
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
2 cups medium cheddar cheese, shredded
2 cups gruyere cheese, shredded
3 cups cooked turkey, shredded
1/2 cup breadcrumbs
Directions
I start by preheating the oven to 375°F (190°C).
I bring a large pot of salted water to a boil and cook the elbow pasta until al dente. I drain it and set it aside.
While the pasta cooks, I melt the butter in a large saucepan over medium heat. I whisk in the flour and cook it for 1 to 2 minutes until lightly golden.
I slowly pour in the milk, whisking constantly to keep the sauce smooth. Once it thickens, I stir in the Dijon mustard, nutmeg, and black pepper.
I reduce the heat to low and add the cheddar and gruyere cheeses, stirring until the sauce is fully melted and creamy. I mix in the shredded turkey and cooked pasta until everything is evenly coated.
If needed, I transfer the mixture to a greased 9×13-inch baking dish. I sprinkle the breadcrumbs evenly over the top and bake for about 15 minutes, until the top is golden and crispy.
Servings and timing
I get about 8 servings from this recipe. I spend around 15 minutes on preparation and another 15 minutes baking, so the total time comes to about 30 minutes.
Variations
I sometimes add cooked bacon or sautéed mushrooms for extra flavor. When I want more color, I mix in peas or spinach. I also like swapping breadcrumbs for crushed crackers or adding a little paprika for warmth.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm individual portions in the microwave or reheat the dish in the oven, adding a splash of milk to keep it creamy.
FAQs
Can I use leftover roast turkey?
I use leftover roast turkey all the time, and it works perfectly in this recipe.
Can I make this ahead of time?
I assemble everything ahead, cover it, and bake it just before serving.
What can I use instead of gruyere?
I substitute Swiss or mozzarella when I don’t have gruyere, and the dish still turns out great.
Can I make this without baking?
I skip the baking step sometimes and serve it straight from the stovetop without breadcrumbs.
How do I keep the sauce from getting grainy?
I keep the heat low when melting the cheese and stir gently, which helps the sauce stay smooth.
Conclusion
I love this turkey mac and cheese because it’s creamy, comforting, and easy to make for a crowd. It’s one of those dishes I turn to when I want something familiar with a little extra heartiness, and it never disappoints.
