Thanksgiving Leftover Mac And Cheese Recipes

THE ULTIMATE THANKSGIVING MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the Brussels sprouts and squash in a large bowl. Add the olive oil and garlic powder, season with salt and pepper and toss to coat. Spread the vegetables out on a baking sheet and roast until tender and brown and crispy around the edges, 35 to 40 minutes. Set aside.
• Meanwhile, bring a large pot of water to a boil. Cook the pasta according to the package instructions. Drain and set aside.
• Melt 4 tablespoons of the butter in a small saucepan. Spread the prepared stuffing out on a baking sheet lined with parchment paper. Drizzle over the melted butter and toss to coat. Roast until crispy, 6 to 8 minutes.
• Melt the remaining 4 tablespoons butter in a large pot over medium-low heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk. Raise the heat to medium and cook until thickened and simmering, 3 to 4 minutes. Whisk in the mustard, then whisk in the Cheddar and Gruyere 1 cup at a time, continuing to whisk until all the cheese is melted and well incorporated. If the cheese sauce is too thick, just add a little more milk to thin. Taste and season with salt and pepper.
• Stir in the pasta, butternut squash and Brussels sprouts. Transfer to a baking dish or large serving bowl and top with the toasted stuffing. Serve immediately.

THANKSGIVING LEFTOVER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain pasta, then rinse with cold water and drain again. Set aside.
• While the pasta is cooking, melt 1 1/2 tablespoons butter in a skillet over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add carrots and celery; saute until soft, 3 to 5 minutes. Add leftover turkey and cook until warm and flavors are incorporated, about 1 minute. Season with parsley, sage, rosemary, thyme, salt, and pepper. Add broth if mixture seems dry. Remove from the heat and set aside.
• Melt remaining butter in a large saucepan over medium (or slightly higher) heat. Whisk in flour; cook, whisking constantly, until the mixture becomes paste-like and light golden brown, 2 to 3 minutes. Whisk in milk (about 1 to 2 tablespoons); keep stirring to make sure flour is blended and there are no lumps. Cook until roux is brown and very fragrant. Add Cheddar, Monterey Jack, Gouda, and Parmesan cheeses; cook until sauce thickens and the cheese melts. Slowly add enough milk so the roux/cheese mix is creamy; just add it in small increments so it's not too juicy.
• Add macaroni to the cheese sauce and mix to combine. Add the turkey mixture. Mix well and transfer to a baking dish. Top with bread crumbs.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place mac and cheese under the broiler until browned, 5 to 10 minutes.