Leftover Turkey Mac & Cheese Casserole
Prep Time
15 minutes
Cook Time
15 minutes
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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


  1. Preheat oven to 375F (190C) and grease a large casserole dish.
  2. Cook noodlers as per directions on box or package (to "al dente").
  3. As the noodles are cooking, melt butter over medium heat in a large sauce pan.
  4. 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).
  5. Add leftover roasted veggies, turkey, and cooked noodles. Stir to combine. Transfer to a large casserole dish.
  6. 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.