Thanksgiving Turkey Leftovers Bliss: Turkey Mac-and-Cheeselets
Thanksgiving Turkey Leftovers Bliss: Turkey Mac-and-Cheeselets might be a good recipe to expand your main course recipe box. This recipe serves 12 and costs $1.39 per serving. One serving contains 357 calories, 16g of protein, and 13g of fat. 700 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 50 minutes. This recipe from The Culinary Life requires jam, eggs, swiss cheese, and milk. It can be enjoyed any time, but it is especially good for Thanksgiving. With a spoonacular score of 93%, this dish is super. Loaded Turkey Panini (For Thanksgiving Leftovers), Thanksgiving Leftovers Turkey Shepherd’s Pie, and Turkey-Cranberry Panini {Thanksgiving Leftovers } #15MinuteSuppers are very similar to this recipe.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
Freshly ground black pepper
2 eggs
8 ounces elbow macaroni
2 tablespoons flour
3 tablespoons chopped fresh sage
1 cup cranberry sauce or cranberry jam
2 cups milk
2 tablespoons olive oil
½ teaspoon sea salt
12 ounces Gouda, Gruyere, Monterey Jack, or Swiss cheese, shredded, divided
6 ounces cooked turkey, shredded (about 1¼ cups)
Equipment:
pot
colander
sauce pan
whisk
bowl
oven
frying pan
muffin tray
Cooking instruction summary:
Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and rinse with cool water to stop the cooking process. Drain again and set aside.Once the macaroni has cooled, toss it with the turkey, 5 ounces of cheese, and sage in a bowl and set aside. In another bowl, whisk the eggs and set aside.Preheat oven to 375°F. To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat. Place the olive oil in a medium saucepan and heat over medium flame. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes. Slowly add the milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon—a finger drawn along the back of the spoon should leave a clear swath. Remove from heat and stir in salt and pepper. Add 5 ounces of the remaining cheese to sauce, reserving 2 ounces, and stir until completely melted.Temper the eggs by slowly pouring ¼ cup of the mornay sauce into the bowl with the eggs while whisking continually. Once combined, add the eggs to the rest of the mornay and whisk together. Carefully fold the pasta into the mornay sauce.Spoon macaroni and cheese into the cups of a well-greased muffin tin. Two or three good spoonfuls per cheeselet should be fine, and they shouldn’t be too heaping big. Level with the pan is just enough. Top each with some of the remaining Robusto and bake for 20 to 25 minutes, or until the tops are slightly golden brown. Cool for 3 minutes and serve with a few spoonfuls of cranberry jam.
Step by step:
1. Cook the pasta in a large pot of salted boiling water until al dente.
2. Drain through a colander and rinse with cool water to stop the cooking process.
3. Drain again and set aside.Once the macaroni has cooled, toss it with the turkey, 5 ounces of cheese, and sage in a bowl and set aside. In another bowl, whisk the eggs and set aside.Preheat oven to 375°F. To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat.
4. Place the olive oil in a medium saucepan and heat over medium flame.
5. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes. Slowly add the milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon—a finger drawn along the back of the spoon should leave a clear swath.
6. Remove from heat and stir in salt and pepper.
7. Add 5 ounces of the remaining cheese to sauce, reserving 2 ounces, and stir until completely melted.Temper the eggs by slowly pouring ¼ cup of the mornay sauce into the bowl with the eggs while whisking continually. Once combined, add the eggs to the rest of the mornay and whisk together. Carefully fold the pasta into the mornay sauce.Spoon macaroni and cheese into the cups of a well-greased muffin tin. Two or three good spoonfuls per cheeselet should be fine, and they shouldn’t be too heaping big. Level with the pan is just enough. Top each with some of the remaining Robusto and bake for 20 to 25 minutes, or until the tops are slightly golden brown. Cool for 3 minutes and serve with a few spoonfuls of cranberry jam.
Nutrition Information:
covered percent of daily need
