“This is absurd, let’s eat dead bird!”

A few years ago some friends and I rented a house in Lake Tahoe for a cozy Friends-giving. We are all pretty good cooks so we divided up the tasks. Sick of the tired old leftover turkey sandwich, I volunteered to figure out what do with the leftovers the day after. Usually I end up just standing in front of the fridge grazing on cold turkey or I throw together a cumbersome sandwich in which it falls apart in my hands. I wanted something that captured the decadence of Thanksgiving but was simple to serve and eat. That's when Thanksgiving Mac n' Cheese was born (insert heavenly ray of light and choir music here).

Seriously this is one of my better culinary moments. It was an instant hit and now has become a Thanksgiving tradition. I typically use turkey, stuffing, and peas in mine but I encourage you to get creative. Here is how I put mine together this year.

STEP 1: Make Homemade Mac n' Cheese

I use Ina Garten's which you can find here and just skip the bread crumb topping step (because I use the stuffing for that).

STEP 2: Stir in the Leftovers

Once you have made the mac n' cheese simply stir in the leftovers. I used stripped turkey meat from the bird (about 2 cups) as well as the leftover peas (about 1 cup). This year my friend made peas and pancetta so there was some salty pancetta bits in there too. Stir everything into the cheesy pasta mixture.

STEP 3: Bake and Serve

Spread the mac n' cheese mixture evenly into an oven safe dish and then use the leftover stuffing as a bread crumb topping. Just spread it evenly on top. I usually sprinkle a little extra grated cheddar cheese on top as well to get that melty crusty look.

Bake the whole thing in a 350 degree oven for about 20 minutes until the top is browned and crusty. BOOM! Thanksgiving Mac n' Cheese.

I think a little slice of leftover cranberry sauce on the side adds a nice sweet pairing to the savory decadence. This recipe also pairs nicely with a glass of wine and my couch. Enjoy!