Enjoy classic Thanksgiving flavor anytime by serving up this mac n cheese. Creamy, savory, and cheesy!
Bring 6 quarts of water to a rolling boil and add 1 Tbsp. salt. Add pasta and stir gently allowing it boil for about 7-8 minutes, until “al dente”. Remove from heat, drain well and pour some cold water to allow to cool down slightly. Place in a large bowl and set aside.
Preheat oven to 375 degrees and grease a 13 x 9 casserole dish.
For béchamel sauce, start by making a roux in a medium sauce pan. Melt butter under medium heat and whisk in flour. Keep whisking under until roux is browned, about 5-6 minutes. Gently whisk in the milk until combined. Continue whisking the sauce until it thickens and begins to simmer, about 10-12 minutes. Whisk in 1 tsp. salt, dried thyme and garlic powder.
Remove from heat and add shredded Jarlsberg® and mix until melted. Fold in turkey, then mix cheese sauce with pasta.
Mix Panko breadcrumbs with melted butter in a medium bowl until combined. Use your fingers to crumble leftover stuffing into the bowl and combine gently with buttered breadcrumbs.
Pour mac n cheese inside casserole dish and top with stuffing mixture. Bake in oven for 20-25 minutes, until stuffing is browned and mac n cheese is heated through.