Leftover turkey, bacon and brussels sprouts macaroni cheese (Christmas macaroni!

• Meat

  • 6 Rashers bacon
  • 150 g Turkey

• Produce

  • 1 Brussels sprouts, cooked

• Canned Goods

  • 1 Stuffing

• Pasta & Grains

  • 250 g Macaroni, dried

• Baking & Spices

  • 40 g Flour

• Dairy

  • 40 g Butter
  • 200 g Cheese, grated
  • 650 ml Full-cream milk

Found on scrummylane.com

Description

Ingredients

• 250 grams / 9 ounces (2 cups) dried macaroni
• 40 grams / 1.5 ounces butter
• 6 rashers bacon
• 40 grams / 3 scant tablespoons flour
• 650 ml / 2.75 cups full cream milk
• 200 grams / 7 ounces (2 cups) grated cheese (I used tasty cheddar cheese, but a mixture of whatever you have is great)
• 150 grams / 5.5 ounces leftover turkey (a good couple of handfuls, or however much you have!)
• leftover cooked brussels sprouts, halved (or about 200 grams / 7 ounces raw)
• leftover stuffing (optional)

Directions

• 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.

Nutrition