Ingredients:

• 2 – 3 cups leftover turkey, cut into small pieces
• 1 lb. bacon, cooked to crispy and crumbled
• 1 (16 oz box) pasta, cooked and drained
• 1/2 cup  butter
• 2/3 cup flour
• 4 cups warmed whole milk (or half and half)
• 2 cups warmed cream
• 1 cup grape or cherry tomatoes, cut into small pieces (may leave out if you wish)
• black pepper
• 6 oz Gruyere cheese, shredded
• 6 oz. Parmesan cheese, finely shredded or grated (divided)

Directions:

1. Preheat oven to 350 degrees. Spray a 13 x 9 casserole pan with non-stick spray.
2. In a large bowl mix turkey pieces, bacon, tomatoes, and pasta. Set aside.
3. Melt the butter in a large saucepan over medium heat. Once butter has fully melted sprinkle flour over the top and whisk until a thick paste forms. Continue whisking for 1-2 minutes until the flour starts to slightly turn brown.
4. Slowly drizzle the warmed milk and cream into the sauce. Keep whisking to avoid clumps. Once fully mixed in remove pan from heat.
5. Add black pepper, Gruyere cheese, and 3 oz. Parmesan cheese into sauce continue whisking until smooth. Taste and adjust spices as necessary.  I tend to not use salt as the cheeses are salty but add a pinch or two if you like to taste.
6. Pour sauce over pasta mix and stir well.
7. Pour mixture into baking dish and bake for 20 minutes until heated through.
8. Remove pan from oven and sprinkle with remaining Parmesan cheese. Place under broiler for 1-2 minutes until light and bubbly and browning at edges.
9. Remove pan from oven and serve hot with extra black pepper if desired.