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Holiday Baked Macaroni Pasta

A comforting baked macaroni pasta dish made with turkey and Greek yogurt, perfect for holiday meals and gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 7 servings
Course: Casserole, Dinner, Main Course
Cuisine: American, Holiday
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and dairy
  • 12 ounces elbow macaroni (or your favorite short pasta)
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil or butter for richer flavor
  • 2 tbsp all-purpose flour
  • 2.5 cups milk (whole or 2%) use unsweetened almond or oat for dairy-free
  • 1/2 cup plain Greek yogurt or sour cream — optional for tang and protein
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese divided
Seasoning and toppings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika optional, for warmth
  • to taste Salt and freshly ground black pepper
  • 1 to 1.5 cups cooked, diced turkey or chicken great for holiday leftovers
  • 1/2 cup breadcrumbs use gluten-free if needed
  • 2 tbsp chopped fresh parsley optional, for garnish
  • 1/4 cup panko or crushed crackers for extra crunch, optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
  2. Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package directions (about 7–8 minutes) so it stays al dente. Drain and set aside.
Cooking
  1. In a large saucepan, melt butter with olive oil over medium heat. Stir in flour and cook for 1–2 minutes until slightly golden.
  2. Gradually whisk in the milk, whisking constantly to prevent lumps. Simmer for 5–7 minutes until the sauce thickens and coats the back of a spoon.
  3. Remove from heat and whisk in Greek yogurt (if using), garlic powder, onion powder, smoked paprika, salt, and pepper.
  4. Stir in cheddar, mozzarella, and half of the Parmesan until melted and smooth.
  5. Fold in the cooked macaroni and diced turkey or chicken. Taste and adjust seasoning. If the sauce is too thick, stir in 1–2 tbsp milk.
  6. Transfer the macaroni mixture to the prepared baking dish and smooth the top.
  7. Combine breadcrumbs, remaining Parmesan, and a drizzle of olive oil; sprinkle evenly over the pasta. Add panko or crackers for extra crunch, if using.
  8. Bake in the preheated oven for 25–30 minutes, or until bubbly and golden on top. For a deeper crust, broil for 1–2 minutes at the end and watch carefully.
  9. Let rest for 5–10 minutes before serving, then sprinkle with chopped parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered in the oven at 350°F for 15–20 minutes, or microwave individual portions.