Fast Food Friday – Turkey Mushroom Mac N Cheese


Still wondering what to do with those turkey leftovers?  Here is a quick, hot recipe to heat you up well past Thanksgiving.


Turkey Mushroom Mac N Cheese

1 box elbow macaroni
Leftover turkey meat, cut into chunks
2 tablespoons butter
8 ounces mushroom, halved or quartered, depending on size
¼ onion, diced
3 cloves garlic, minced
leaves from a few sprigs of fresh thyme
¼ cup chopped basil
1 teaspoon salt
1 teaspoon black pepper
1 ½ cups freshly grated Monterey jack cheese
¼ cup freshly grated parmesan cheese
2 tablespoons white wine
1 cup whipping cream
In a large pot, salt pasta water and bring to a boil over high heat.  Once water comes to a full, rolling boil, cook macaroni according to package instructions.


Meanwhile, in a large skillet over medium heat, combine butter, mushroom, onion, garlic, thyme, basil, salt and pepper.  Cook, stirring occasionally until mushrooms are tender and onions are translucent.

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Add in wine, let simmer for a moment then stir in whipping cream.  Heat until mixture just barely starts to bubble.

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A little at a time, stir in cheeses, making sure each addition is fully melted before adding the next.

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Once all of the cheese is fully incorporated, stir in turkey to coat and continue cooking until turkey is hot.  Once hot, stir mixture into cooked macaroni.

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Serve with some Fluffy Delicious Homemade Rolls.

Eat Well!


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