We took the essential components of a Hot Brown — roast turkey, tomato, bacon, and Mornay sauce — and combined them for an untraditional macaroni and cheese with the soul of the original.
Toppings
4 thick-cut hickory-smoked bacon slices (5 ounces), cut into 1/2-inch pieces
2 ¼ cups cubed (1/4- to 1/2-inch pieces) baguette (from 1 [12-ounce] baguette)
1 tablespoon finely chopped fresh thyme
¼ teaspoon kosher salt
¼ teaspoon black pepper
Macaroni and Cheese
6 tablespoons (3 ounces) unsalted butter, plus more for greasing
¼ cup (about 2 1/8 ounces) all-purpose flour
6 cups whole milk
1 tablespoon plus 1 teaspoon kosher salt, plus more to taste
2 teaspoons onion powder
¼ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
⅛ teaspoon ground white pepper
1 pound Gruyère cheese, grated (about 4 cups)
8 ounces Parmigiano-Reggiano cheese, grated (about 2 cups), plus 1 1/2 ounces Parmigiano-Reggiano, grated with a Microplane grater (about 1 cup), divided
1 pound elbow macaroni, cooked according to pkg. directions
1 ½ pounds chopped cooked turkey breast (about 4 cups)
2 cups cherry tomatoes, halved lengthwise
Preheat oven to 350°F. Lightly grease a 9- x 13-inch baking dish with butter, and place on a baking sheet. Pour macaroni mixture into prepared baking dish, and smooth top with a spatula. Sprinkle with the 1 ounce Microplane-grated Parmigiano-Reggiano. Bake in preheated oven, uncovered, until macaroni mixture is bubbling and golden brown on top, 45 to 50 minutes. Remove from oven. Top with toasted bread and bacon mixture and serve.