Sarah's 'Use It Up' Mac & Cheese
By Sarah Butler
These recipes breathe new life into roast remnants and extra cheese; join us in a delicious crusade against food waste! A great chance to use up leftover cheese and meat like turkey and ham!
4 people
10 minutes
15 minutes
Ingredients
- 50 g Butter
- 1 tsp Dijon Mustard
- 2 tbsp Fresh Parsley to garnish
- 300 g Grated Cheese can use leftovers
- 100 g Ham can use leftovers
- 200 g Macaroni or pasta of choice
- 500 ml Milk warmed
- 1 tbsp Olive Oil
- 1 pinch Salt and Pepper
- 100 g Turkey can use leftovers
- 1 portion Vegetables can use leftovers
- 50 g flour
Method
- Preheat oven to 180°C.
- Bring a large pot of salted water to the boil and cook the
pasta according to packet instructions. - Once cooked, drain and drizzle with olive oil to prevent it sticking.
- Melt the butter in a saucepan. Once melted, add the flour and stir until a paste forms. Gradually whisk in the warm milk until combined and smooth. The consistency should be similar to soup, not too thick and not too thin.
- Remove from the heat and add the mustard and 250g of cheese, taste and season as you feel necessary.
- Add the cooked pasta to the sauce and stir any leftover
chopped turkey and ham or veg you have through the mixture. - Pour into an ovenproof dish and sprinkle the remaining
50g of cheese on top. - Bake for 10 minutes until the top is golden and bubbling,
serve immediately. - Sprinkle with chopped parsley to garnish.
