Kentucky

Hot Brown Mac and Cheese

The Hot Brown was created at Louisville's Brown Hotel in 1926, and this mac and cheese captures all its glory. Roast turkey, crispy bacon, fresh tomatoes, and a rich Mornay sauce combine in this Kentucky classic reimagined.

⏱50 min 🍴Serves 6 Medium

Ingredients

Instructions

  1. Preheat oven to 400°F. Cook penne until al dente, drain and set aside.
  2. Cook bacon until crispy. Crumble half and leave half in strips for garnish.
  3. Melt butter in a saucepan. Whisk in flour and cook 2 minutes.
  4. Add milk and cream gradually, whisking until thickened. This is your Mornay base.
  5. Remove from heat. Stir in Parmesan, gruyere, nutmeg, salt, and white pepper until smooth.
  6. Fold pasta, diced turkey, and crumbled bacon into the sauce. Transfer to a baking dish.
  7. Top with tomato slices and remaining bacon strips. Broil 3-5 minutes until golden.
  8. Serve immediately, straight from the oven like the original Hot Brown.

Pro Tips

  • Use leftover Thanksgiving turkey or freshly roasted turkey breast for best results.
  • The original Hot Brown uses a Mornay sauce (bechamel with cheese) - the Parmesan is essential.
  • Don't skip the broiling step - that golden top is a Hot Brown signature.
  • Some authentic recipes add a splash of bourbon - this is Kentucky, after all!