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Four Cheese Turkey Mac & Cheese

2-1⁄2 cups uncooked elbow macaroni (about 10 oz.)
2 cups chopped cooked turkey
1 can (12 oz.) evaporated milk
3 eggs, slightly beaten
2 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 tsp. ground black pepper
2 cups (8 oz.) shredded Cheddar cheese
1/2 cup (2 oz.) EACH shredded Swiss, mozzarella, and Parmesan cheeses
2 Tbsp. butter, melted
1/4 tsp. garlic powder
1 cup soft white or whole wheat bread crumbs

Preheat oven to 350°F. Cook pasta according to package directions; rinse and drain. Combine cooked pasta and turkey in large bowl. In separate bowl, combine milk, eggs, mustard, Worcestershire sauce, and pepper. Gradually stir cheese into milk mixture. Stir milk mixture into pasta. Spoon pasta mixture into well-sprayed, 3-quart casserole dish. Combine melted butter and garlic powder in a small bowl. Stir breadcrumbs into butter and garlic powder mixture until evenly coated. Sprinkle breadcrumb mixture over top of pasta. Bake 25 to 30 minutes or until pasta mixture is heated through and cheese is melted. Makes 8 servings.

 


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