Create a fan favorite with a little something special – smoked turkey. A great way to use some of the Thanksgiving leftovers.
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...See Accessory
Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...See Accessory
Set the EGG for indirect cooking with the convEGGtor at 500°F/260°C.
Bring 2 3/4 cups (660 ml) milk to a low boil in a large pot on the stovetop. Reduce heat to medium-low.
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.
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.
Serves 6 to 8
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