Potato Topper Mac and Cheese
This creamy, cheesy turkey macaroni casserole gets a fun twist with a crunchy potato chip topping. It’s also a great way to use up the last chips from the bottom of the bag.
Ingredients
- 1/2 can (28 oz.) Keystone Turkey, shredded
- 7 Tbsp. Butter
- 8 oz. Elbow macaroni
- 2 cups Carrots, sliced
- 1 cup Broccoli florets
- 1 cup Onion, chopped
- 3 Tbsp. Flour
- 3/4 tsp. Salt
- 1/4 tsp. Ground black pepper
- 2 cups Milk
- 2 Tbsp. Dijon mustard
- 8 oz. Sharp cheddar cheese, shredded
- 4 oz. Cream cheese
- 2/3 cup Potato chips, crushed
Steps
- Preheat oven to 400°F. Grease a 13" x 9" baking dish with butter.
- Cook pasta in a large pot of boiling salted water for 6 minutes. Remove pasta with a slotted spoon and set aside, reserving pasta water.
- Add broccoli and carrots to the boiling pasta water. Cook for 3–5 minutes, then drain well.
- In a large sauté pan, melt 4 Tbsp. butter over medium heat. Add onion and cook until softened.
- Stir in flour, salt, and pepper. Gradually add milk and mustard, stirring continuously until smooth.
- Stir in cheddar cheese and cream cheese until melted and combined. Remove from heat.
- Fold in macaroni, Keystone Turkey, and vegetables until evenly coated.
- Pour mi