Simple Roast Turkey Beer Mac and Cheese
If I’m having a bad day and I want to feel better, I always turn to mac and cheese. If I am having a good day and I want to have an amazing day, I make beer mac and cheese. Add some of our Farmers and Cooks Simple Roast Turkey breast, and it is an unbelievable meal. Our Simple Roast Turkey Breast is much different from most of the ‘turkey breast’ you will find in the deli because it is a single turkey breast from one single turkey which we refer to as a single cut. Other turkey breasts are macerated pieces from many turkeys and lots of meat which isn’t even turkey breast at all. Adding that kind of ‘turkey’ to a meal would just become mushy, but ours stands up like any cooked meat because it is REAL meat. Since it is already cooked, you just have to make sure not to dry it out by reheating too hot or for too long, but luckily our Simple Roast Turkey Breast is nice and juicy.
Picking the beer to go in your mac and cheese can be more difficult. If you just want a hint of flavor, go with something lighter. If you really want to taste the beer coming through, make sure to pick something much more full-bodied. We love beer and a local Massachusetts brewery Jack’s Abby, so we went with their Smoke and Dagger Black Lager. Try to look for a brewery local to you to support those wonderful local craft beers!
This recipe would be great to celebrate National Beer Day or National Mac and Cheese Day. Who can say no to celebrating either of those? Certainly not us, and it gives us a great reason to make this amazing recipe. Make sure you have enough of the beer you use to have one with the dish when completed. It will really help bring out all the flavor in the Mac and Cheese. Plus, well, you know, beer.
Simple Roast Turkey Breast Beer Mac and Cheese
-makes 8 servings as a main entree.
1/2 lb. Farmers & Cooks Simple Turkey (buy as thick cut as possible)
6 tbsp butter
6 tbsp all-purpose flour
2 cups beer
2 cups milk or heavy cream (we used whole milk)
2 cups sharp shredded cheddar
1/2 tsp smoked paprika
1 lb. elbow macaroni
1 cup panko breadcrumbs
2 tbsp extra-virgin olive oil
4-5 green onions (scallions)
Salt and Pepper
- Cook pasta in well salted boiling water per box instructions (usually 7-9 minutes) until al dente.
- Preheat oven to 375 degrees F.
- Mix beer and milk together.
- In a large saucepan over medium heat, melt butter.
- Whisk in flour and cook for one minute.
- Add beer and milk mixture slowly while stirring continuously.
- Whisk until mixture has thickened. This should be about 10 minutes.
- Reduce heat to low and stir in cheese until melted.
- Season with paprika, salt, and pepper.
- Combine cheese sauce, noodles, and turkey.
- Pour everything into 9″ x 13″ baking dish.
- In a bowl, combine panko, olive oil, and half of the chopped scallions. Season with salt and pepper.
- Sprinkle over the top of the mac and cheese.
- Bake until bubbly and golden brown which should be about 30-40 minutes.
- Remove from oven and let cool 10 minutes before serving. Garnish with remaining scallions.