Smoked Turkey and Cheddar Mac & Cheese

Create a fan favorite with a little something special – smoked turkey. A great way to use some of the Thanksgiving leftovers.



  • 3 cups (720 ml) whole milk, divided 
  • 3 tablespoons (45 ml) all-purpose flour 
  • 1 cup (240 ml) shredded Gouda cheese 
  • 2 cups (480 ml) shredded smoked cheddar cheese, divided 
  • 1 1/2 teaspoons (7.5 ml) dry mustard 
  • 1/2 tablespoons (8 ml) paprika 
  • 1/4 teaspoons (1.3 ml) kosher salt 
  • 1/4 teaspoons (1.3 ml) ground pepper 
  • (1 lb (0.5 kg)) package elbow macaroni, cooked according to package directions 
  • 4 cups (960 ml) pulled turkey, divided 
  • 2 tablespoons (30 ml) chopped green onion 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dutch Oven - Cast Iron

Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 500°F/260°C.

Step 2

Bring 2 3/4 cups (660 ml) milk to a low boil in a large pot on the stovetop. Reduce heat to medium-low.

Step 3

Whisk together flour and remaining 1/4 cups (60 ml) milk in a small bowl until smooth. Using a whisk, gradually add flour mixture to hot milk until thickened, about 2 minutes. Slowly add the gouda, 1 1/2 cups (360 ml) cheddar cheese, dry mustard, paprika, salt and pepper, stirring until cheeses are melted. Remove from heat.

Step 4

Place cooked pasta and 3 cups (720 ml) of the turkey in a Dutch oven. Pour the cheese sauce over the pasta; top with remaining turkey and remaining cheddar. Bake until cheese is melted and pasta mixture is lightly browned, about 5 minutes. Sprinkle with green onion and serve warm.

Step 5

Serves 6 to 8

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