Ingredients:

  • 1 lb (450g) elbow macaroni
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk, warmed
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1 cup (115g) Gruyère cheese, shredded
  • 1 cup (115g) mozzarella cheese, shredded
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1.5g) garlic powder
  • 5 g salt
  • 2 g black pepper
  • 1 cup (150g) smoked turkey, diced small
  • 1 cup (150g) grilled chicken breast, cubed
  • 1 cup (150g) roasted broccoli florets
  • 1 cup (150g) diced tomatoes, seeded
  • 1/2 cup (75g) pickled jalapeños, sliced
  • 1/2 cup (60g) green onions, thinly sliced
  • 1 cup (100g) Panko breadcrumbs
  • 1 tbsp (14g) unsalted butter
  • 1/2 cup (60g) extra shredded sharp cheddar

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 1-2 minutes less than the package directions to ensure it remains al dente. Drain in a colander and set aside.
  2. In the same pot over medium heat, melt 4 tbsp (57g) of unsalted butter until bubbling. Whisk in the all-purpose flour and cook for 1 minute until the mixture smells nutty but has not browned.
  3. Slowly pour in the warmed whole milk, whisking constantly to prevent lumps. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the smoked paprika, garlic powder, salt, and black pepper.
  4. Lower the heat to low. Stir in the shredded sharp cheddar, Gruyère, and mozzarella one handful at a time, stirring until the sauce is completely smooth and glossy.
  5. Fold the cooked pasta into the cheese sauce until every noodle is enveloped. Transfer the mixture to a slow cooker on the warm setting.
  6. Prepare the toasted Panko by melting 1 tbsp (14g) of butter in a pan and toasting the breadcrumbs until golden brown.
  7. Ensure the smoked turkey and grilled chicken have reached a safe internal temperature of 165°F/74°C. Dice and cube as specified.
  8. Arrange the smoked turkey, grilled chicken, roasted broccoli, diced tomatoes, pickled jalapeños, green onions, toasted Panko, and extra shredded cheddar in individual serving bowls in a semi-circle around the slow cooker.