Wild Turkey Leg Birria Macaroni & Cheese — California Waterfowl

Ingredients

• 1 lb elbow macaroni (or cavatappi for extra sauce cling)
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 4 cups whole milk (warm)
• 1 cup reserved birria consommé (from the slow cooker)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Oaxaca or mozzarella cheese (for that melt & stretch)
• 1 tsp smoked paprika
• 1/2 tsp chipotle powder (optional for spice)
• Salt & pepper to taste
• Shredded birria turkey meat (from above)