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Recipes

Thanksgiving Mac and Cheese Is the Best Use for Your Leftovers

With the big turkey day in the rearview, I wanted to come up with a unique way to enjoy all those delicious leftovers. I came up with a Cheddar, Fontina and Brie Mac and Cheese with Turkey and Cranberries and a toasted breadcrumb topping.

Thanksgiving Mac and Cheese

Difficulty:BeginnerPrep time: minutesCook time: 40 minutesTotal time: 40 minutesServings:8 servings

Ingredients

Instructions

  1. Preheat oven to 400° F.

  2. Bring a pot of salted water to a boil. Cook pasta al dente (Tip: if the box says 6-8 minutes for al dente cook it exactly for 6 minutes!). Drain the pasta in a colander and run cold water through it to stop it from cooking any further.

  3. Place the cranberries in a small pot and fill with water just until they’re submerged. Cook for about 5 minutes or until the cranberries begin to soften. Drain and set aside.

  4. In a large pot (I prefer to use a Dutch oven/enameled pot), melt the butter on medium-

    low heat. Add in the flour and whisk until combined, about one minute.

  5. Slowly whisk in the milk a little at a time. Add in the cheeses about a large handful at a time, whisking constantly to make sure it combines. Season with salt and pepper (about 2 large pinches of salt and one pinch of

    pepper).

  6. Add in the pasta, turkey and cranberries. When combined fully, transfer the mixture to either a large casserole dish or individual ramekins.

  7. Sprinkle some breadcrumbs over the top. Place casserole or ramekins in the oven for 15-20 minutes or until the breadcrumbs turn golden brown.

  8. Photo by The Food Joy

    ​If your oven has a broiler, I recommend switching to broil for the last 5 minutes to get a nice browned top. Remove, let cool for 2-3 minutes and serve!

This recipe was originally featured on The Food Joy.