Turkey Macaroni Bake

Here’s a great way to use your leftover cooked turkey or chicken.  This family-pleasing casserole takes about thirty minutes to make and bake.  Double it and freeze half unbaked for a night when you don’t feel like cooking.

• 2 C. dry macaroni, cooked according to package directions and drained
• 3 1/2 T. butter
• 1 leek, washed and sliced
• 1/2 onion, diced
• 1 clove garlic, minced
• salt and pepper
• 1/2 t. dried thyme
• 1/4 C. flour
• 1/2 C. chicken broth
• 1 1/2 C. milk
• 2-3 C. cooked shredded turkey or chicken
• 1/4 C. fresh parsley, chopped
• 1/2 C. parmesan, divided
• 1/2 C. fine breadcrumbs

Preheat the oven to 400 degrees.  Get the water boiling for your macaroni, then start making the sauce.  Heat a large skillet over medium heat and melt 2 T. of the butter.  Sautee the leek, onion, and garlic until they begin to soften, about four minutes.  Season with salt and pepper and the thyme.  Sprinkle the flour over the veggies and stir for about one minute.  The mixture will be dry and pasty.  Add the chicken broth to deglaze the pan and scrape up all the browned bits.  Slowly stir in the milk.  The sauce will begin to thicken almost immediately – as soon as the flour mixture is all incorporated.  Cook and stir for about six to eight minutes or until the mixture is smooth and creamy.  You may need to use a whisk if it’s very lumpy.  If it seems too thick, add a bit more broth or milk.  Stir in the cooked macaroni, turkey, parsley, and 1/4 C. of parmesan.  Pour into a 10 inch casserole dish.  In a small bowl, melt the remaining 1 1/2 T. of butter.  Use a fork to stir in the breadcrumbs.  Sprinkle the crumb mixture evenly over the top.  Bake for about 15-20 minutes, or until the top is golden and the mixture is bubbly.