Thanksgiving Leftover Macaroni & Cheese
{{#rendered}} {{/rendered}}(MacBar)
This is definitely the cheesiest way to enjoy all of your Thanksgiving holiday leftovers.
Cook Time:40 min
Prep Time:20 min
{{#rendered}} {{/rendered}}Total Time:1 hours10 min
Servings: 8
Ingredients:
1 pound Cooked elbow macaroni
{{#rendered}} {{/rendered}}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
{{#rendered}} {{/rendered}}1 cup Cooked peas
? Onion, chopped
5 Sage leafs, minced
{{#rendered}} {{/rendered}}2 Garlic cloves, minced
? cup Leftover cranberry relish (optional)
1½ quarts Milk
{{#rendered}} {{/rendered}}? cup Butter
? cup Flour
4 cups Grated cheddar cheese
{{#rendered}} {{/rendered}}1 cup Mascarpone cheese
1 cup Grated Fontina cheese
Preparation:
In a large pot add butter, onion, sage and garlic and sauté for 5 minutes.
{{#rendered}} {{/rendered}}Add flour, whisk and cook for another 5 minutes.
Add milk and continue to whisk till mixture comes to a boil and thickens.
After milk has thickened, whisk in the mascarpone, fontina and one cup of the cheddar cheese.
{{#rendered}} {{/rendered}}Once cheese melts and sauce becomes smooth, fold in the turkey meat, sweet potatoes, peas and pasta. Season with salt and pepper to taste.
Place pasta mixture in a 3-inch baking dish, cover with remaining cheddar cheese and bake at 350 for 20 minutes till golden brown.
Serve with a tablespoon of cranberry relish.