Leftover turkey, bacon and brussels sprouts macaroni cheese (Christmas macaroni!)
Wondering what to do with your Christmas (or Thanksgiving!) leftovers? How about throwing them all into an easy, comforting macaroni and cheese?
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 2 cups macaroni
- 1.5 ounces butter
- 6 slices bacon
- 3 tablespoons flour
- 2 3/4 cups cream milk
- 2 cups cheese grated (I used tasty cheddar cheese, but a mixture of whatever you have is great)
- 5.5 ounces leftover turkey a good couple of handfuls, or however much you have!
- 7 ounces leftover cooked brussels sprouts halved
- leftover stuffing optional
Pre-heat the oven to 200C / 390F.
Cook the macaroni in salted boiling water for about eight minutes. If you’re cooking your brussels from scratch, add them into the water after four minutes. Drain and set aside.
Melt the butter in a medium to large saucepan and cook the bacon until starting to crisp (8 to 10 minutes). Remove with a slotted spoon, leaving behind the butter and juices.
Add the flour to the pan and cook, stirring, for a minute or so. Take off the heat and very slowly add the milk. Heat and stir until simmering.
When the sauce is smooth and thickened somewhat, add about two thirds of the cheese, followed by the macaroni, turkey, brussels, bacon, and stuffing (if using). Stir in well, and season.
Tip into a medium-sized baking dish, and scatter with the rest of the cheese. Bake for about 20 minutes until bubbling and golden.
I usually serve this with some nice crisp salad leaves, but serving it alone or with extra veggies works well, too.
Try this with any kind of leftover meat and veggies. You could even fancy it up a bit more by adding mustard and / or herbs.
Calories: 854kcal | Carbohydrates: 57g | Protein: 43g | Fat: 49g | Saturated Fat: 25g | Cholesterol: 163mg | Sodium: 773mg | Potassium: 745mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1495IU | Vitamin C: 42.2mg | Calcium: 637mg | Iron: 2.6mg