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Wolfgang Puck's Baked Macaroni and Cheese with Turkey Leftovers

Known for his fresh, seasonal California cuisine, Wolfgang Puck is one of America's premier chefs. Take your Thanksgiving to the next level this year with Wolfgang's recipe for Baked Macaroni and Cheese with Turkey Leftovers.
8 ounces elbow macaroni
3 tablespoons butter
3 tablespoons flour
3-1/2 cups milk
1/2 medium white onion
1 bay leaf
1 teaspoon Kosher salt
1 teaspoon black pepper
Pinch cayenne
8 ounces cooked turkey, coarsely chopped
10 ounces sharp aged white cheddar, grated
3 ounces Gruyère cheese, grated
1 ounce Parmesan cheese, grated
3 tablespoons butter
1 cup brioche bread crumbs
2 tablespoons chopped parsley

Cooking Directions

Preheat oven to 350 degrees F.

In large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes). Strain and place on a lightly oiled sheet pan.

While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour. Continue to cook over low heat for 4 minutes stirring constantly. Add the milk, onion, bay leaf, salt, pepper and cayenne. Simmer for 10 minutes. Add the chopped turkey and cook 1 or 2 minutes more. Remove onion and bay leaf.

Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses. Fold in macaroni. Pour into a 2-quart casserole dish.
Top with remaining cheddar.

Melt the butter in a sauté pan and toss bread crumbs and parsley to coat. Top the macaroni with bread crumb mixture. Bake for 30 minutes. Remove from the oven let stand for about 5 minutes.

Recipe courtesy Wolfgang Puck

This recipe was styled by chef Karen Pickus for Good Morning America.
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