New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ian Knauer
This rich, creamy casserole combines two classics in one: turkey tetrazzini and mac and cheese.
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 1 large carrot, pelled and chopped
- 1 celery stalk, chopped
- 1 large garlic clove, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 10 ounces sliced white mushrooms
- 1//4 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 cup whole milk
- 4 cups shredded roasted turkey
- 8 ounces shredded sharp cheddar cheese
- 1 cup unseasoned bread crumbs
- 2 tablespoons finely grated Parmigiano-Reggiano
- 2 tablespoons olive oil
- Cook pasta in a large pot of boiling water until al dente, then drain.
- Heat the butter in a large heavy skillet over medium-high heat until melted. Add onion, carrot, celery, garlic, salt, and pepper and saute, stirring occasionally, until onion is golden, about 7 minutes. Add mushrooms and saute, stirring occasionally, until liquid from mushrooms has evaporated, about 6 minutes. Add flour, stirring to combine. Whisk in broth and milk, then bring to a boil. Boil until liquid in pan has thickened, about 8 minutes. Remove from heat and stir in turkey, cheddar cheese, and reserved pasta.
- Transfer pasta mixture to a 3-quart baking dish. Stir together breadcrumbs, parmesan, and oil, then sprinkle evenly over tetrazzini. Bake until breadcrumbs are browned and tetrazzini is heated through, about 25 minutes.
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