Wolfgang Puck's Baked Macaroni and Cheese with Turkey Leftovers

Wolfgang's recipe for Baked Macaroni and Cheese with Turkey Leftovers.

Yield: 4 servings
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  • 8 ounce(s) elbow macaroni
  • 6 tablespoon(s) butter
  • 3 tablespoon(s) flour
  • 3.5 cup(s) milk
  • 0.5 white onion
  • 1 bay leaf
  • 1 teaspoon(s) Kosher salt
  • 1 teaspoon(s) black pepper
  • 1 pinch(s) cayenne
  • 8 ounce(s) cooked turkey coarsely chopped
  • 10 ounce(s) sharp aged white cheddar grated
  • 3 ounce(s) Gruyère cheese grated
  • 1 ounce(s) Parmesan cheese grated
  • 1 cup(s) brioche bread crumbs
  • 2 tablespoon(s) parsley chopped


  1. Preheat oven to 350 degrees F.
  2. In large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes). Strain and place on a lightly oiled sheet pan.
  3. While the macaroni is cooking, in a separate pot, melt 3 tablespoons butter and whisk in the flour. Continue to cook over low heat for 4 minutes stirring constantly. Add the milk, onion, bay leaf, salt, pepper and cayenne. Simmer for 10 minutes. Add the chopped turkey and cook 1 or 2 minutes more. Remove onion and bay leaf.
  4. Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses. Fold in macaroni. Pour into a 2-quart casserole dish. Top with remaining cheddar.
  5. Melt 3 tablespoons butter in a sauté pan and toss bread crumbs and parsley to coat. Top the macaroni with bread crumb mixture. Bake for 30 minutes. Remove from the oven let stand for about 5 minutes.
November 2013

This recipe is a personal recipe added by BJBoxcars and has not been tested or endorsed by MyRecipes.

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