Turkey Macaroni Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy mac and cheese with leftover turkey, made with a Dijon-mustard-spiked béchamel and sharp cheddar. An easy, comforting way to transform holiday turkey into a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 300 g macaroni ((not the quick cook macaroni, which really doesn’t work in this recipe!))
- 30 g butter
- 25 g flour
- 500 ml milk
- 1 tsp Dijon mustard (or to taste)
- Salt and pepper to taste
- 200 g mature cheddar (or to taste, grated)
- 350 g cooked turkey (or chicken, cut into bitesize pieces)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 476mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 287mg
- Calcium
- 362mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 476MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.