There is nothing like a classic baked macaroni and cheese, except maybe a jazzed up version. This recipe came to be out of the need to use up leftover: smoked gruyere, turkey, peas and an excess of shredded cheddar to be exact. This is definitely an example of how to take leftovers from boring to exciting in no time!

• 8 oz. small to medium pasta
• 4 Tbsp butter
• 1/4 cup all purpose flour
• 2 3/4 cup milk 
• 2 tsp Worcestershire sauce
• 1/2 tsp dried mustard powder
• 1/4 tsp black pepper
• 8 oz. shredded extra sharp cheddar cheese
• 4 oz. shredded smoked gruyere cheese
• ~1 1/2 cup cubed cooked turkey
• ~handful of frozen peas
• ~8 Ritz crackers crumbled

Preheat oven to 350F. Grease 9x13 baking dish and set aside.

Bring water to a boil in a large pot, add salt and pasta. Cook pasta partially through, removing from boiling water 2 minutes before instructions tell you to (you want the pasta undercooked since it will cook more in the oven). Drain and set aside.

In a large saute pan over medium heat, melt butter. Add flour, stir and allow to cook 3-5 minutes until it becomes golden brown. The mixture will bubble and foam, stir to be sure it doesn't burn.

Slowly add milk, stirring constantly until thickened. Add Worcestershire, mustard and pepper, combine well. Add cheddar and American cheeses and stir until melted and smooth. Add cooked pasta, turkey and peas to cheese sauce and combine well.

Pour pasta into greased baking dish. Sprinkle top with cracker crumbs. Bake for 30-45 minutes or until top is golden brown. Serves 6.

Source: Adapted from my Baked Macaroni and Cheese recipe