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Ingredients

• 2 1/2 cups uncooked elbow macaroni
• 2 cups chopped leftover cooked Butterball® Turkey
• 1 can (12 ounces) evaporated milk
• 3 eggs, slightly beaten
• 2 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon ground black pepper
• 2 cups (8 ounces) shredded Cheddar cheese
• 1/2 cup (2 ounces) shredded Swiss cheese
• 1/2 cup (2 ounces) shredded mozzarella cheese
• 1/2 cup (2 ounces) shredded Parmesan cheese
• 2 tablespoons butter, melted
• 1/4 teaspoon garlic powder
• 1 cup soft white or whole wheat bread crumbs

Description

Easy To Make Comfort Food Using Leftover Butterball Turkey Topped With Buttery Garlic Bread Crumbs.

Butterball