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Potato Topper Mac and Cheese

How fun is this recipe? Fun! And because you use potato chips as the topping, it adds a unique savory taste that blends well with Keystone Turkey. It's also a great way to use up the potato chips at the bottom of the bag. 


  • 1/2 can (28 oz) Keystone Turkey, shredded
  • 7 Tbsp. butter
  • 8 oz elbow macaroni
  • 2 cups carrots, sliced
  • 1 cup broccoli, cut into 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


  1. Preheat oven to 400°F.
  2. Grease a 13 x 9-inch baking dish with butter.
  3. Cook pasta in large pot of boiling salted water for 6 minutes. Remove pasta from pasta water (keep pasta water for next step) and set aside.
  4. Add broccoli and sliced carrots to boiling water. Cook 3 to 5 minutes. Drain well.
  5. Melt 4 tablespoons butter in a large sauté pan. Add onions and cook until softened.
  6. Stir in flour, salt and pepper. Add milk and mustard, stirring continuously.
  7. Stir in cheddar cheese and cream cheese until well combined.
  8. Remove from heat.
  9. Add macaroni noodles, Keystone Turkey, and vegetables until fully combined.
  10. Pour mixture into the greased baking dish. Top the casserole with crushed potato chips. Bake 24 to 26 minutes or until brown. Enjoy!