Step 1

Preheat the oven to 375 degrees F. Spray a 9x13 baking pan with non stick spray.

Step 2

Bring a large pot of water to a boil and cook the pasta as directed on the package. Drain and set aside.

Step 3

In a large 10-12 inch pan, melt the butter over a medium heat.

Step 4

Add the flour to the melted butter and stir with a whisk for 2-3 minutes.

Step 5

Gradually add two cups of the warm milk in 1/2 cup steps making sure to whisk well after each addition of milk and making sure there are no lumps before adding more milk.

Step 6

Once the two cups of milk have been added, simmer the sauce over a low heat for about 5 minutes stirring well.

Step 7

Add the salt, pepper, and nutmeg and stir.

Step 8

Add the grated cheddar and stir until melted and repeat with the Monterey Jack.

Step 9

Gradually add in the remaining 1 1/2 cups of warm milk and bring back to a simmer until thick but still a pourable consistency.

Step 10

Place the cooked elbow pasta into the prepared 9x13 pan and pour

Step 11

Pour the cheese sauce over the pasta and the turkey and dried tarragon. Mix well.

Step 12

Using your fingers crumble the stuffing over the mac and cheese.

Step 13

Place in the oven and bake for 30 minutes and the cheese is bubbling around the edges and the stuffing is turning golden.