This recipe was a staple at my house growing up. My mom made it year-round with whatever meat she had on hand. Looking back, I suspect it was the only way she could get me to eat peas. What can I say, she is a smart lady.
We plan on smoking a turkey for Thanksgiving this year, so I have this recipe lined up for dinner sometime in the few days after. It’s an easy, satisfying and kid-friendly way to use up your Turkey Day leftovers.
A Word About the Ingredients
Cheese: You can use pretty much any cheese you have on hand, but I do not recommend pre-shredded cheese. For this recipe, you do really need some high quality sharp cheddar, monterey jack or other of your favorite kind of cheese. Or a mixture of cheese is even better!
Turkey: You can use just about any meat you have on hand but smoked turkey or smoked ham work best.
Pasta: Be sure to cook the pasta to “al dente.” This means it should still be firm and not super soft. This will prevent it from being too mushy after also baking it in the oven.
Leftover Turkey Mac and Cheese Casserole
- 1 package (16 ounces) rotini pasta
- 2-3 cups smoked turkey or ham, chopped
- 3 cups good quality cheese (not pre-shredded)
- 1 cup frozen peas
- 2 eggs
- 1/4 cup milk
- 1/2 teaspoon dry mustard
- Salt and pepper to taste
Preheat oven to 350 degrees and spray a 9×13 casserole dish with cooking spray. First, cook pasta according to package directions. Whisk the eggs, milk, dry mustard and salt and pepper together in a small bowl. Once pasta is cooked, pour into a large bowl and mix with turkey, peas, 2 cups cheese and the egg and milk mixture until incorporated. Pour into casserole and cover with remaining cup of cheese. Bake for 10-15 minutes or until just heated through. Serve warm.
Note: Saves beautifully stored in the fridge for 2-3 days and reheated in the microwave although I would not recommend freezing.