Thanksgiving Leftover Mac and Cheese

Ingredients

• 0.5 packages elbow macaroni , 16 ounce
• 4 tablespoons butter , divided
• 0.5 large onion , chopped
• 2 cloves garlic , chopped
• 2 large carrots , peeled and chopped
• 3 stalks celery , chopped
• 1 cup leftover shredded turkey
• 1 pinch dried parsley , or to taste
• 1 pinch dried sage , or to taste
• 1 pinch dried rosemary , or to taste
• 1 pinch ground thyme , or to taste
• salt and ground black pepper to taste
• 2 tablespoons chicken broth , or as needed
• 2 tablespoons flour
• 1 tablespoon milk , or more as needed
• 0.5 cups shredded Cheddar cheese
• 0.25 cups shredded Monterey Jack cheese
• 2 tablespoons shredded Gouda cheese
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons seasoned bread crumbs

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

6. 6

   Place mac and cheese under the broiler until browned, 5 to 10 minutes.