This is definitely the cheesiest way to enjoy all of your Thanksgiving holiday leftovers.


  • 1 pound Cooked elbow macaroni
  • 1 pound Shredded turkey meat
  • 1 cup Leftover stuffing (optional)
  • 3 Medium size sweet potatoes, cut into small dices, cooked in salted water till tender
  • 1 cup Cooked peas
  • ½ Onion, chopped
  • 5 Sage leafs, minced
  • 2 Garlic cloves, minced
  • ½ cup Leftover cranberry relish (optional)
  • 1½ quarts Milk
  • ¼ cup Butter
  • ¼ cup Flour
  • 4 cups Grated cheddar cheese
  • 1 cup Mascarpone cheese
  • 1 cup Grated Fontina cheese


Step 1

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

Step 2

Add flour, whisk and cook for another 5 minutes.

Step 3

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

Step 4

After milk has thickened, whisk in the mascarpone, fontina and one cup of the cheddar cheese.

Step 5

Once cheese melts and sauce becomes smooth, fold in the turkey meat, sweet potatoes, peas and pasta. Season with salt and pepper to taste.

Step 6

Place pasta mixture in a 3-inch baking dish, cover with remaining cheddar cheese and bake at 350 for 20 minutes till golden brown.

Step 7

Serve with a tablespoon of cranberry relish.