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This classic comfort food puts turkey leftovers to good use with a delicious blend of four cheeses and a garlic breadcrumb topping.

Four Cheese Turkey Mac & Cheese

21/2 cups uncooked elbow macaroni (about 10 ounces)

2 cups chopped cooked leftover Butterball® Turkey

1 (12-ounce) can evaporated milk

3 eggs, slightly beaten

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

1/4 teaspoon ground black pepper

2 cups (8 ounces) shredded Cheddar cheese

1/2 cup (2 ounces) EACH shredded Swiss, mozzarella and Parmesan cheeses

2 tablespoons butter, melted

1/4 teaspoon garlic powder

1 cup soft white or whole wheat bread crumbs

1. Preheat oven to 350°F (175°C).
2. Cook pasta according to package directions; rinse and drain.
3. Combine cooked pasta and turkey in large bowl.
4. In separate bowl, combine milk, eggs, mustard, Worcestershire sauce and pepper. Gradually stir cheese into milk mixture. Stir milk mixture into pasta.
5. Spoon pasta mixture into well-sprayed 3-quart casserole dish.
6. Combine melted butter and garlic powder in a small bowl. Stir breadcrumbs into butter and garlic powder mixture until evenly coated. Sprinkle bread crumb mixture over top of pasta.
7. Bake 25 to 30 minutes, or until pasta mixture is heated through and cheese is melted.

Makes 8 servings.
Prep Time: 20 minutes
Total Time: 50 minutes

Recipe and photograph provided courtesy of www.butterball.com, through ECES, Inc., Electronic Color Editorial Services.

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