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Ingredients
| 1 box | (375 g) | uncooked whole wheat macaroni or corkscrew noodles |
| 2 cups | (500 ml) | milk |
| 1 cup | (250 ml) | low-sodium chicken broth |
| 1/4 cup | (60 ml) | butter |
| 1/4 cup | (60 ml) | flour |
| 2 cups | (500 ml) | leftover roasted veggies (I leave out potatoes, sweet potatoes and corn and focus more on non-starchy veggies like Brussel sprouts, broccoli, squash, carrots, etc.) |
| 2 cups | (500 ml) | leftover turkey, shredded |
| 3 cups plus 1 cup | (1 L) | shredded cheese (your choice, or a combination) |
| 1 tsp | (5 ml) | nutmeg |
| 1 tsp | (5 ml) | dry mustard |
| 1/2 cup | (125 ml) | panko bread crumbs |
| freshly ground pepper, to taste |
Directions
- Preheat oven to 375F (190C) and grease a large casserole dish.
- Cook noodlers as per directions on box or package (to "al dente").
- As the noodles are cooking, melt butter over medium heat in a large sauce pan.
- Once the butter is melted, add flour and stir with a spatula until well combined. Add milk and broth little by little, stirring well, until flour/butter mixture is incorporated evenly. Add 3 cups (750 ml) of cheese and stir until "saucy". Add nutmeg and mustard, and reduce heat to low and cover (stirring occasionally).
- Add leftover roasted veggies, turkey, and cooked noodles. Stir to combine. Transfer to a large casserole dish.
- In a separate small dish, combine bread crumbs and remaning 1 cup (250 ml) of cheese. Season with pepper to taste. Sprinkle over top of mac n cheese mixture. Pop in the oven for 10-15 minutes until golden on top. Cool and serve.