This is another recipe that's a basic method. You could mix in cauliflower, peas or spinach in place of the broccoli. Chicken, sausage, ham or even hot dogs would make good substitutes for the roasted turkey.
If you make this ahead of time and refrigerate the Mac and Cheese tack an extra 10 minutes on the cooking time to compensate. I roast the turkey, boil the pasta and blanch the broccoli in the afternoon which makes this a snap to prepare.
8oz al dente short cut pasta
1.5 c. shredded, cooked turkey
1.5 c. blanched broccoli, cut into bite sized chunks
1/2 c. white onion, small dice
2 cloves garlic, minced
2 c. sharp cheddar
1/2 c. Parmesan, divided
2 c. milk (I use 2%)
1/4 c. butter
1/4 c. flour
1/2 tsp Worchestchire
1 tsp. Dijon mustard
Salt and pepper to taste
dash of cayenne
Preheat the oven to 375 degrees.
In a small soup pot saute the onion and garlic in the butter over medium heat. Once the onion is translucent sprinkle the flour in and stir continuously. You may prefer to use a whisk. Cook until the flour is well combined. SLOWLY pour in the milk while stirring (or whisking) vigorously. If you do this all at once it will turn into a clumpy mess.
Fold in the pasta, turkey and broccoli. Pour the mixture into an oven safe casserole (I use a round one that has a lid for easy storage) and sprinkle with the remaining 1/4 cup of Parmesan. You could also add some bread crumbs to the top if you like.
Bake at 375 degrees for 20 minute. Allow it to sit for 10 minutes before enjoying.