Leftovers are hands down the best thing about a giant Thanksgiving feast. It’s important to be creative so boredom between two slices of bread doesn’t take away your eating enjoyment.
This macaroni and cheese recipe is the perfect place for leftover turkey. But don’t stop there; use up onions, celery, peppers, even cranberries. Have fun with it! The horseradish gives it a peppy zing.
Keep your holiday eating fest going with this yummy Fat and Happy horseradish macaroni and cheese. Just be sure to get in your workout. This one is worth it.
Thanksgiving Leftovers: Leek, Turkey and Horseradish Mac n Cheese topped with Crispy Speck and Potato Chips
- 1/4 cup flour
- 2 tablespoons butter
- 1 tablespoons olive oil
- 1 leek, cleaned and chopped
- 2 garlic cloves, minced
- 3 cups broth
- 1/2 cup cream
- 1/2 cup fresh grated horseradish
- 2 tsp mustard
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups leftover turkey, chopped
- 1 tablespoon roasted jalapeno, chopped
- 1-2 cups of chopped cheese ( I used a cranberry cheddar and a fontina cheese)
- 3-4 cups cooked pasta
- salt and pepper
- 1 cup crushed potato chips
- 4 slices speck, diced
Preheat the oven to 350 degrees. Sauté the leeks and the garlic in the olive oil over medium heat until they begin to soften. Add in the flour and the butter, whisking to form a rue.
Slowly begin to whisk in the broth. Let simmer until the broth begins to thicken, 5-10 minutes. Add in the horseradish, mustard, Worcestershire sauce, turkey and jalapeno. Let it simmer another 5 minutes. Remove from heat and stir in the cheese and cooked pasta. Add salt and pepper to taste.
Pour into a large casserole dish. Top with the chopped speck and crushed potato chips. Bake about 20 minutes or until the cheese is bubbly and the speck is crispy. Enjoy.
Fat and Happy Food Blog Tips and Techniques: Use what you have leftover. If you don’t have leeks, use shallots or onions. Throw in whatever cheese you have. And if you don’t happen to have a horseradish root, use prepared horseradish in a bottle. I made the pasta from scratch, but use your favorite type.
For more recipes, go to Monique’s blog: FatandHappyBlog.com