Ingredients:
Total time: 50 minutes Makes eight servings 2-1/2 cups uncooked elbow macaroni (about 10 ounces) 2 cups chopped cooked leftover Butterball Turkey 1 can (12 ounces) evaporated milk 3 eggs, slightly beaten 2 tablespoons Dijon mustard 2 teaspoons Worcestershire sauce 1/4 teaspoon ground black pepper 2 cups (8 ounces) shredded cheddar cheese 1/2 cup (2 ounces) each of shredded Swiss, Mozzarella and Parmesan cheeses 2 tablespoons butter, melted 1/4 teaspoon garlic powder 1 cup soft white or whole wheat bread crumbs

Instructions:
Preheat oven to 350 degrees. Cook pasta according to package directions; rinse and drain. Combine cooked pasta and turkey in large bowl. In separate bowl, combine milk, eggs, mustard, Worcestershire sauce and pepper. Gradually stir cheese into milk mixture. Stir milk mixture into pasta. Spoon pasta mixture into well-sprayed 3-quart casserole dish. Combine melted butter and garlic powder in a small bowl. Stir breadcrumbs into butter and garlic powder mixture until evenly coated. Sprinkle bread crumb mixture over top of pasta. Bake 25-30 minutes, or until pasta mixture is heated through and cheese is melted.