Turkey Day leftovers: Comfort food at its finest
Preheat oven to 350 F.
Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes.
In a large skillet, melt butter over medium heat. Add onions, carrots and celery; saute until tender and softened, about 10 minutes. Add garlic and cook for another minute.
Whisk in the flour and stir until it is absorbed (and the "raw" taste cooks out), about 1 to 2 minutes. Slowly pour in the milk and cook, stirring frequently, until thickened, about 3 minutes. Add 2 cups shredded cheese and stir until melted. Add the cayenne, and season with additional salt and pepper to taste.
Add the cheese sauce, shredded turkey and sour cream to the noodles. Season generously with cayenne, salt and pepper to taste.
Grease a 10-inch round baking dish (or a similar size baking pan). Pour noodle mixture into baking dish and top with remaining 1 cup of cheese. Bake until casserole is warm and cheese is bubbling, about 25 minutes.
Serve with lots of hot sauce, preferably Frank's RedHot.
(Nealey Dozier is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
