This turkey mac and cheese is rich, creamy, and the tastiest way to use up all those Thanksgiving turkey leftovers!
If you've been looking for new ways to transform your turkey leftovers into something delicious, this turkey mac and cheese is definitely something you should give a try.
It's a baked turkey macaroni and cheese dish that's super easy to make with ingredients you may already have in the kitchen.
It actually only takes 15 minutes to prepare then another 15 minutes in the oven and you can have a deliciously creamy treat on the table on a busy night.
All it takes is making a creamy, cheesy sauce, then stir in cooked pasta and leftover turkey, top with breadcrumbs and pop in the oven for that crispy finish.
Why you'll love this turkey mac and cheese
- It's the easiest way to turn leftover turkey into something warm, cozy, and totally delicious.
- The cheddar and gruyere combo makes the sauce so creamy and packed with flavor.
- That crispy breadcrumb topping? It's the perfect finishing touch to all the cheesy goodness.
Ingredients notes
Pasta - Elbow pasta is great here because it holds onto the cheese sauce so well but shells or rotini work great, too.
Butter - Unsalted butter is my go-to, but if all you've got is salted, just go easy on adding extra salt later.
Flour - Regular all-purpose flour is all you need; just let it cook for a minute so the sauce doesn't taste floury.
Milk - Whole milk gives the sauce a rich and creamy base, but you can use 2% if you want it a bit lighter.
Dijon mustard - Just a teaspoon adds a subtle tang that really balances out the richness of the cheese.
Cheese - A mix of cheddar and gruyere is my personal favorite here but you can just use what you like. Monterey jack, colby, gouda or mozzarella are just some ideas.
Turkey - Shred your leftover turkey or cut it into bite-size pieces so it gets evenly distributed in the sauce.
Got leftover brisket instead of turkey? My brisket mac and cheese gives it the same cozy, baked-and-bubbly treatment.
Breadcrumbs - Plain breadcrumbs are great, but Panko makes for an extra crispy topping if you want a little more crunch.
Pro tip
For extra flavor, toast the breadcrumbs in a bit of butter before sprinkling them on top!
How to make mac and cheese with turkey
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Preheat your oven to 375°F (190°C). Cook the pasta in a big pot of salted boiling water until it's just al dente. Drain it and set it aside.
Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1-2 minutes. Gradually add the milk, whisking to keep it smooth.
Stir in the Dijon, nutmeg, and pepper, cooking until thickened, then mix in the cheddar and gruyere until creamy.
Add the shredded turkey and cooked pasta to the cheese sauce and give it a good stir. If you're not using an oven-safe pan, transfer it all into a greased 9x13-inch baking dish.
Sprinkle breadcrumbs on top and bake for about 15 minutes, until it's golden and crispy on the surface.
Substitutions and variations
- If you're out of turkey, shredded chicken, diced ham, or even crumbled bacon make great substitutes.
- For a creamier sauce, replace 1 cup of milk with heavy cream or half-and-half.
- For an even more delicious topping, add grated Parmesan, crumbled bacon or more grated cheddar or gruyere with the breadcrumbs before baking.
Helpful tips for the best mac and cheese turkey casserole
- Don't rush the roux - let the butter and flour cook for at least a minute or two to get rid of that raw flour taste.
- When making the sauce, keep whisking while adding the milk to avoid lumps - smooth sauce is the key to creamy mac and cheese.
- For a fun twist, bake the mac and cheese in small ramekins or oven-safe bowls for individual servings.
Leftovers and storage
- Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Warm individual portions in the microwave or cover and reheat in the oven at 350°F until heated through.
- Freeze in a freezer-safe dish for up to 2 months; thaw overnight in the fridge and bake covered at 375°F until hot and bubbly.
More cozy pasta recipes
If you've tried this turkey mac and cheese recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Turkey Mac and Cheese
Ingredients
- 1 lb dried elbow pasta
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups whole milk
- 1 teaspoon Dijon mustard
- ½ teaspoon ground nutmeg
- ½ teaspoon ground black pepper
- 2 cups medium cheddar cheese shredded
- 2 cups gruyere cheese shredded
- 3 cups cooked turkey shredded
- ½ cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the elbow pasta according to package instructions until al dente. Drain and set aside.1 lb dried elbow pasta
- Meanwhile, make the cheese sauce. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.4 tablespoons butter4 tablespoons flour
- Slowly pour in the milk, whisking constantly to prevent lumps. Cook until the sauce thickens, then stir in the Dijon mustard, nutmeg, and black pepper.3 cups whole milk1 teaspoon Dijon mustard½ teaspoon ground nutmeg½ teaspoon ground black pepper
- Reduce the heat to low and stir in the cheddar and gruyere cheeses. Mix until the cheese is fully melted and the sauce is creamy.2 cups medium cheddar cheese2 cups gruyere cheese
- Stir in the shredded turkey and the cooked pasta into the cheese sauce. Mix until everything is well-coated.3 cups cooked turkey
- If you're not using an oven-proof pan, pour the mac and cheese mixture into a greased 9x13-inch baking dish.
- Sprinkle the breadcrumbs evenly over the top and bake in the preheated oven for 15 minutes, or until the top is golden and crispy.½ cup breadcrumbs
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