Creamy, cheesy, and packed with flavor—this twist on a classic is comfort food at its finest.
Ingredients
1 lb Cavatappi Pasta, cooked 1-2 less minutes than what the box says
2 tbsp butter
2 tbsp flour
2 cups milk
2 cups sharp cheddar cheese, shredded
1 cup cooked turkey, chopped
1/4 cup breadcrumbs
Salt & pepper to taste
1/2 tsp smoked paprika
1 tbsp Dijon mustard (optional for extra flavor)
Instructions
Make the Cheese Sauce: In a saucepan, melt butter over medium heat. Add flour and whisk to make a roux. Slowly add milk, stirring constantly until thickened. Stir in the shredded cheese and Dijon mustard (if using). Keep stirring until smooth and creamy.
Combine Pasta and Turkey: Add the cooked macaroni and turkey to the cheese sauce. Stir well to combine. Season with salt, pepper, and smoked paprika to taste.
Prepare for Baking: Transfer the mixture to a greased oven-safe skillet. Top with breadcrumbs for a crunchy topping.
Bake: Place the skillet in a preheated oven at 375°F for 20 minutes or until the top is golden brown and bubbly.
Rest & Serve: Remove from the oven and let it cool for 5 minutes before serving. Sprinkle a little extra paprika on top for color if desired.
Chef Paddy’s Tips
For a smokier flavor, use smoked cheese or add a touch of liquid smoke to the cheese sauce.
Leftover turkey works perfectly here. Don’t forget the crispy breadcrumbs on top for extra texture!
If you want more heat, add a pinch of cayenne pepper to the sauce for a kick.
