Preheat oven to 350° F, and set veggies out to thaw.

Cook pasta to al dente as directed on package.

Mince garlic and saute in butter over medium for 1 minute. Add flour, salt, mustard, thyme, and pepper. Whisk together.

Gradually add in milk while continuing to whisk. Bring to a boil and cook until thickened, approximately 2 minutes; remove from heat and stir in cheese until melted. Add in cooked pasta, leftover turkey, and thawed veggies.

Pour into a small baking dish, sprinkle the top with almonds, and bake for 30 minutes.