Something to do with excess turkey

[HankB]

I made a trial turkey a couple days ago to make sure I could do a turkey on my Kettle with rotisserie. It came out pretty good but a 12 pound turkey is more then the two of us can eat in one sitting. Yesterday I made one of my favorite recipes: buffalo chicken mac 'n cheese. If course this time it's turkey, not chicken. It could just as easily be pulled pork and maybe some day I'll have a go at making it with pepper stout beef.

You can find the recipe all over the Internet but I have transcribed it to make it easier for me to follow. (So I don't forget stuff like the sour cream...)

I have posted a PDF copy to share in my Google Drive: https://drive.google.com/file/d/0B40OVhhFaentUHJjVEQ2V21UZEE/edit?usp=sharing

Ingredients

• 
  3 Tbsp butter for meat mix
  2 Tbsp butter for sauce
  2 Tbsp butter for topping
  Kosher salt (for boiling macaroni)
  1 pound pkg elbow macaroni, cooked
  1 small onion, finely chopped
  2 stalks celery, finely chopped
  3 cups shredded rotisserie chicken
  2 cloves garlic, minced
  1/2 C hot sauce for meat mix
  1/4 C hot sauce for sauce.
  2 tablespoons all-purpose flour
  2 teaspoons dry mustard
  2 1/2 cups half-and-half
  1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
  8 ounces pepper jack cheese, shredded (about 2 cups)
  2/3 cup sour cream
  1 cup panko (Japanese breadcrumbs)
  1/2 cup crumbled blue cheese
  2 tablespoons chopped fresh parsley

Meat Mix

• Melt 3 tablespoons butter in a large skillet over medium heat. Add the
  1 small chopped onion
  2 stalks chopped celery
  Cook until soft, about 5 minutes. Add
  3 C shredded chicken
  2 cloves minced garlic
  Cook 2 minutes, then add
  1/2 C hot sauce
  Simmer until slightly thickened.

Sauce

• 
  Melt 2 Tbsp butter in a sauce pan over heat and add
  2 tsp dry mustard
  2 Tbsp flour
  Cook until smooth and add
  2 1/2 C half-and-half
  1/4 C hot sauce
  Cook until thick. Gradually add:
  1 lb cubed cheddar cheese
  1/2 lb shredded pepper jack cheese
  2/3 C sour cream

Topping

• Melt 2 Tbsp butter in a non-stick pan. Stir in:
  1 C Panko
  2 Tbsp chopped parsley
  1/2 C crumbled blue cheese

Assembly

• 
  Layer half of the cooked macaroni in the baking pan. Cover with the meat mix. Cover with remaining macaroni. Pour sauce over the top. Sprinkle topping on top.

Bake in a 350° F oven for 30 to 40 minutes until bubbly.

 

[Ron_L]

That looks great! Thanks for sharing the recipe!

 

[Bonewagon]

That looks really good! Thanks for sharing.

 

[scp]

Thanks for the recipe....will be adding this to my to-do list.

 

[jshull]

That looks good, we are always looking for leftover ideas!