Macaroni and Cheese with Smoked Turkey

Culinary Setting
Cooking Style
Smoked Turkey


3/4 Loaf baguette (dry)

1 c unsalted butter

1-1/2 lbs rotini pasta

3 Pints heavy cream

2 c (about 8 oz) finely grated Wisconsin Parmesan Cheese, DIVIDED

2 c finely diced SMOKED TURKEY

12 oz Wisconsin Fontina Cheese, cut into 1/4-inch cubes and chilled

To taste salt and pepper


Make breadcrumbs: Using a food processor, crush and crumble the baguette until semi-fine.

In a large sauté pan, melt the butter over medium heat. Add the breadcrumbs and toast (tossing), until golden brown. Set aside.

Cook the pasta until al dente. Drain, cool and set aside in a large mixing bowl.

In a hot sauce pot, add heavy cream and bring to a boil. Simmer and reduce by one-third. Slowly whisk in 1-1/4 cups Parmesan. Add diced smoked turkey. Continue reducing slightly until the consistency is thick and creamy.

In the large mixing bowl with the cooked pasta, add the turkey/cream mixture along with Fontina cheese. Toss quickly and season with salt and pepper to taste.

Pour the mixture into lightly buttered individual ramekins (5 to 6-ounce dishes). Top with the breadcrumbs and remaining Parmesan cheese.

Bake in a preheated 375 degree F oven for 12 to 15 minutes. Remove and serve hot.