Turkey mac and cheese casserole with broccoli goodness

Turkey Mac and Cheese Casserole with Broccoli

Turkey mac and cheese casserole with broccoli goodness

Serving Size:

serves 9-12


  • 1 lb. dried Chiocciole or shell pasta
  • 1 onion diced
  • 3 tablespoons butter
  • 1 cup milk
  • 1 cup grated parmesan
  • 3 cups grated cheddar
  • 1 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fresh ground pepper
  • 3 cups broccoli, steamed for 4 minutes and sliced
  • 2 cups roasted turkey, chopped
  • 2 tablespoons fresh parsley, diced


Bring a large pot with cold, salted water to a boil. Meanwhile, butter a large baking dish, 9 x 13″ or larger. Add the pasta to the boiling water and cook for less than the recommended time, so that the pasta is still quite al dente. Pour the pasta into a strainer and set aside. In the same large pot, cook the butter over medium-high heat. Whisk in flour, cook for a couple of minutes, and then gradually whisk in the milk. Turn heat to low, add the diced onion and cook for 2 minutes. Add the cheeses, salt, and spices. Add the broccoli and turkey, and then fold in the pasta. Remove from heat. Check the salt levels. Spoon everything into the the baking dish, and bake at 375 degrees for just under an hour, checking on it for the last 15 minutes. Let stand and cool for 15 minutes. Serve with fresh parsley.

Article Posted 7 years Ago

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