If you’re anything like me, comfort food is the ultimate hug on a plate, and this Turkey Mac and Cheese Casserole Recipe is exactly that—warm, cheesy, and downright soul-soothing. It’s an easy way to transform leftover turkey into something irresistibly delicious that your whole family will gobble up. Trust me, once you try it, this casserole will become your go-to for cozy dinners and weeknight wins alike.

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Why You’ll Love This Recipe

  • Effortless Comfort Food: You can whip this up using leftover turkey and pantry staples, making it a super easy, cozy meal.
  • Make-Ahead Friendly: Letting it sit overnight means flavors deepen and your dinner practically makes itself the next day.
  • Perfect Crunchy Topping: Toasted panko bread crumbs add the best crunch contrast to creamy mac and cheese.
  • Family Favorite: This casserole disappears at my table every time – it’s guaranteed to please picky and grown-up palates alike.
A clear glass square baking dish filled with a creamy macaroni casserole with three visible layers: a base layer of soft, pale yellow elbow macaroni, a middle layer with bits of orange carrots mixed in the macaroni and white cheese sauce, and a top layer covered with a golden brown, crunchy breadcrumb crust scattered evenly over the surface. A silver spoon is lifting a portion of the casserole, showing the mix of macaroni, melted cheese, and carrots under the crunchy topping. The dish sits on a gray cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

Every ingredient in this Turkey Mac and Cheese Casserole Recipe works together to build that classic creamy-cheesy base with a punch of turkey flavor and satisfying textures, topped off with a buttery crunchy layer. I always like picking a mild sweet onion to balance the richness, and the elbow macaroni is just the right shape to hold all those creamy bits.

  • Cooked Turkey: Leftover turkey works beautifully here, adding great protein and heartiness.
  • Sweet Onion: Adds a subtle sweetness and depth that brightens the dish.
  • Elbow Macaroni: Classic mac and cheese pasta – small enough to scoop and hold sauce well.
  • Cream of Chicken Soup: Gives the casserole that creamy, savory base and keeps it moist.
  • Cheddar Cheese: Sharp or mild—you can’t go wrong, but sharper cheese packs more flavor.
  • Milk: The liquid that helps create that smooth cheese sauce texture.
  • Butter: For flavor and richness, and essential in the crunchy panko topping.
  • Panko Bread Crumbs: Toasted until golden for that amazing crunch on top.
  • Seasonings: Salt, pepper, garlic powder, and parsley to season and brighten up every bite.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this Turkey Mac and Cheese Casserole Recipe plenty, and honestly, it’s a blank canvas you can easily make your own. Whether you want to lighten it up, add some veggies, or go extra cheesy, here’s what I’ve discovered that works great.

  • Vegetable Boost: I love throwing in some steamed broccoli or wilted spinach folded in before baking for a nice fresh contrast.
  • Spicy Kick: Adding a dash of cayenne pepper or chopped jalapeños gives it a fun heat that my husband adores.
  • Dairy-Free Alternative: Use a creamy dairy-free milk and cheese substitute; the panko topping can still shine with butter or oil.
  • Extra Cheese: Mixing mozzarella or gouda with cheddar amps up the gooey factor—my kids go wild for it.

How to Make Turkey Mac and Cheese Casserole Recipe

Step 1: Prep the Turkey and Onions

Start by cutting your cooked turkey into bite-sized cubes—making sure the pieces aren’t too big helps them blend well in every spoonful. Then, sauté your diced sweet onion in butter on medium-high heat until it’s just soft and translucent, about 5 minutes. This softening step really brings out the onion’s natural sweetness without overwhelming the dish.

Step 2: Layer the Casserole

Grab a 9×13 baking dish and give it a quick spray with cooking spray to prevent sticking. Spread the uncooked elbow macaroni evenly on the bottom—yes, uncooked! This overnight soak method does the magic here. Then layer the cubed turkey right on top, distributing it evenly so every bite has some turkey love.

Step 3: Mix and Pour the Creamy Sauce

In a medium bowl, whisk together the milk and cream of chicken soup until smooth, then stir in the cooked onions. Pour this mixture evenly over the turkey and macaroni layers. Cover the dish and pop it in the refrigerator overnight. This wait lets the macaroni soak up all those flavorful liquids, saving you pot duty and infusing the whole dish with richness.

Step 4: Bake and Add Cheese

The next day, preheat your oven to 350°F (175°C). Remove the casserole from the fridge, sprinkle the grated cheddar cheese evenly on top, and bake uncovered for up to an hour. You’ll want to look for bubbling around the edges and a golden cheesy top—that’s when you know your comforting dinner is ready to shine.

Step 5: Toast the Panko Topping

While the casserole bakes, it’s time for the best part: the crunchy topping. Melt butter in a skillet over medium-high heat, then add panko bread crumbs with salt, garlic powder, and dried parsley. Be ready to stir constantly—the panko can burn quickly! Toast until golden brown and fragrant, then sprinkle generously over the hot casserole right before serving.

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Pro Tips for Making Turkey Mac and Cheese Casserole Recipe

  • Use Leftover Turkey: I discovered this trick when I realized leftover turkey adds so much flavor and protein without extra effort.
  • Overnight Soak: Letting the casserole sit covered overnight ensures the pasta hydrates perfectly with the creamy mixture, cutting down on stovetop mess.
  • Watch the Panko Closely: Panko toasts fast and can burn if unattended, so keep that spatula moving for even, golden-brown breadcrumbs.
  • Don’t Skip the Cheese Layer: Adding cheese right before baking creates a melty, bubbly crown that pulls everything together—skip it and you’ll miss that glorious finish.

How to Serve Turkey Mac and Cheese Casserole Recipe

The dish is served on a white plate placed on a white marbled surface, featuring two main sections. On one side, there is a pile of cooked macaroni pasta mixed with small, light brown pieces of chicken and melted yellow cheese that looks creamy and slightly browned in spots. On the other side, a fresh salad with layers of green and dark red leafy lettuce, bright red bell pepper slices, circular slices of pale green cucumber, and a ring of white onion adds a fresh contrast. A silver fork rests on the right edge of the plate, partially over the macaroni. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle a little fresh parsley or chives on top for a pop of color and freshness—it brightens up the rich casserole and makes it look restaurant-worthy. Sometimes I even add a few sliced green onions for a bit of sharpness that cuts through the creamy cheese.

Side Dishes

A crisp tossed salad with a tangy vinaigrette pairs perfectly, balancing the richness of the casserole. I also like to serve roasted or steamed green beans or a simple cucumber salad for some refreshing crunch alongside.

Creative Ways to Present

For special occasions, I sometimes serve this turkey macaroni and cheese casserole in individual ramekins—everyone loves their own cheesy personal pot! You can also add a drizzle of truffle oil or shredded Parmesan on top for a fancy twist that never fails to impress guests.

Make Ahead and Storage

Storing Leftovers

I store leftover casserole in an airtight container in the fridge and it keeps beautifully for up to 3 days. When I reheat, I like to sprinkle a little extra cheese on top to refresh the gooey goodness.

Freezing

This casserole freezes surprisingly well! I freeze it before baking—cover tightly with foil and plastic wrap—and bake straight from the freezer, adding about 15 extra minutes to baking time. Panko topping is best added fresh after baking.

Reheating

To reheat, I cover the casserole with foil and warm it in a 350°F oven until heated through, about 20-25 minutes. This keeps it creamy without drying out. If you want that crunchy topping back, pop it under the broiler for a couple of minutes at the end.

FAQs

  1. Can I use other types of pasta in this Turkey Mac and Cheese Casserole Recipe?

    Absolutely! While elbow macaroni is traditional and works best for soaking up sauce, small shell pasta or cavatappi also hold cheese well and can be great substitutes.

  2. Is it necessary to refrigerate the casserole overnight?

    It’s highly recommended because the uncooked pasta softens in the creamy mixture, resulting in a tender, well-flavored dish without having to boil pasta separately.

  3. Can I make this casserole vegetarian?

    Yes! Simply skip the turkey and use vegetable broth-based cream soups or make a homemade cheese sauce instead. Adding roasted veggies boosts flavor and texture in place of meat.

  4. How do I keep the panko topping crunchy after baking?

    For best crunch, toast the panko separately and sprinkle on after baking the casserole. This way, the topping stays crisp rather than getting soggy in the casserole juices.

Final Thoughts

This Turkey Mac and Cheese Casserole Recipe holds a special place in my heart as the ultimate “leftover makeover” that feels just as indulgent as any classic comfort food. It’s easy, forgiving, and absolutely satisfying in every cheesy bite. So, next time you have leftover turkey, don’t hesitate—give this recipe a try and watch it become a family favorite. You’re going to love how simple and delicious dinner can be!

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Turkey Mac and Cheese Casserole Recipe

5 from 82 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 15 hours 30 minutes
  • Yield: 12 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A comforting Turkey Mac and Cheese Casserole combining tender cooked turkey, elbow macaroni, creamy cheddar cheese, and a savory cream of chicken soup base, topped with a crunchy toasted panko breadcrumb topping. Perfect for using leftover turkey and delivering a hearty, satisfying meal.

Ingredients

Main Ingredients

  • 2 cups cooked turkey, cut into bite-sized cubes
  • 1 small sweet onion, diced
  • Salt and pepper to taste
  • 2 cups elbow macaroni, uncooked
  • 2 (10.5 ounce) cans cream of chicken soup
  • 1 cup cheddar cheese, grated
  • 2 cups milk
  • 3 tablespoons butter

Crunchy Panko Topping

  • 2 tablespoons butter
  • 4 ounces panko bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried parsley

Instructions

  1. Prepare Turkey: Cut cooked turkey into bite-sized cubes and set aside.
  2. Sauté Onion: Heat a medium fry pan over medium-high heat and add 3 tablespoons butter. Once melted and sizzling, add diced onion. Sauté until soft and translucent, about 5 minutes.
  3. Assemble Casserole: Spray a 9 x 13 inch Pyrex baking dish with cooking spray. Spread uncooked elbow macaroni evenly over the bottom. Layer the cubed turkey over the macaroni.
  4. Mix Soup Base: In a medium bowl, whisk together milk and cream of chicken soup. Stir in the sautéed onions and season with salt and pepper.
  5. Combine and Refrigerate: Pour the soup mixture evenly over the turkey and macaroni. Cover the baking dish and refrigerate overnight to allow flavors to meld and pasta to soften slightly.
  6. Bake Casserole: Preheat the oven to 350°F (175°C). Spread grated cheddar cheese evenly over the top of the casserole. Bake uncovered for up to 1 hour, or until bubbly and heated through.
  7. Prepare Panko Topping: While the casserole bakes, heat 2 tablespoons butter in a medium fry pan over medium-high heat. When butter is almost melted and sizzling, add panko breadcrumbs, salt, garlic powder, and dried parsley. Reduce heat to medium and toast the breadcrumbs, stirring constantly until golden brown. Remove from heat.
  8. Finish and Serve: Once the casserole is cooked, sprinkle the toasted panko breadcrumb mixture evenly on top. Serve hot with a tossed salad as a perfect side dish.

Notes

  • This recipe is an excellent way to use leftover turkey and combine it with creamy macaroni and cheese flavors.
  • Letting the casserole sit overnight enhances the flavor and allows the pasta to absorb the sauce better.
  • The crunchy panko topping adds a delightful texture contrast to the creamy casserole.
  • For a milder onion flavor, sauté the onions gently until translucent without browning.
  • You can substitute cream of chicken soup with a homemade roux-based sauce for a fresh alternative.
  • Serve with a green tossed salad for a complete meal.

Nutrition

  • Serving Size: 1 serving
  • Calories: 261 kcal
  • Sugar: 5 g
  • Sodium: 306 mg
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 12 g
  • Cholesterol: 38 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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