Torched Buffalo Turkey Mac & Cheese

Directions

1. Chop up leftover Thanksgiving turkey into small pieces and toss in buffalo sauce.
2. Cook macaroni noodles in large pot of boiling salted water until tender. Drain and transfer noodles into a very large bowl.
3. Mix in green onions and oregano. Melt 6 tablespoons of butter into the same large pot over medium heat. Add 3 cups of chopped onions and garlic. Cover your pot and sauté until onions are soft but not brown. Stir often.
4. Then add flour and stir for 2 minutes while gradually whisking in milk. Bring everything in the pot to a boil while whisking constantly. Reduce heat and simmer the sauce for 2 minutes. Then add all of the cheeses, paprika, 1 teaspoon of salt and 1 teaspoon of pepper.
5. Remove from heat, mix these cheese sauce with the macaroni, and add in buffalo turkey pieces. Mound mixture in 13 x 9 x 2-inch glass baking dish.
6. Preheat oven to 350°F and stir in additional hot sauce for more spice if desired. Add remaining 2 tablespoons of butter in small saucepan over medium heat until butter melts and spoon over macaroni dish. Bake macaroni for approximately 30 minutes.
7. Remove from oven (or smoker grill) and add bread crumbs, Cornflake crumbs and grated parmesan cheese.
8. Then torch the dish with the TS8000 until crispy and charred on top.
9. Enjoy!