Turkey Pot Pie Mac and Cheese
Turkey Pot Pie Mac and Cheese is a twist on a classic family favorite.
- 1 Pound Dried Pasta Elbows or Cavatappi preferred
- ½ Cup Butter
- ½ Cup Flour
- 1 ½ Cups Milk
- 2 Cups Half and Half
- 1 Tsp Ground Sage
- 1 Tsp Ground Mustard
- 2 Cups Sharp Cheddar
- 1 Cup Cheddar Jack
- 2 Tbsp Olive Oil
- 1 Cup Celery Sliced
- 1 Onion Diced
- 1 Cup Carrots sliced
- ½ Cup Peas
- 2 Cups Shredded Turkey or Chicken
In a large pot or dutch oven, melt butter over medium heat. Add flour and stir together until fully incorporated. Cook roux until flour is cooked through and it has a slight nutty aroma.
Slowly add milk to roux mixture, whisking together so that it is smooth and fully blended together. Add is half and half.
Add in seasonings and salt and pepper to taste.
Whisk in cheese and stir until fully incorporated. Let simmer for several minutes until sauce thickens.
Cook pasta per package instructions until al dente.
In a separate skillet add celery, onion and carrots with olive oil and cook until softened, about 5 minutes. Add in peas and turkey and cook until warmed.
Add pasta and veggie mixture to the sauce mixture and adjust seasoning as desired. Serve and enjoy!
Calories: 973kcalCarbohydrates: 78gProtein: 42gFat: 55gSaturated Fat: 30gCholesterol: 171mgSodium: 615mgPotassium: 696mgFiber: 4gSugar: 8gVitamin A: 5174IUVitamin C: 9mgCalcium: 608mgIron: 3mg