Cheeseboard mac & cheese

Use up all those lovely leftovers from the Christmas cheeseboard in this hearty supper

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes

Serves: 6

Ingredients

500g macaroni
50g butter
50g plain flour
650ml milk
2 tbsp Dijon mustard
350g mixed cheeseboard cheese (Cheddar, Stilton, Brie etc), grated/thinly sliced
3 tbsp Cooks’ Ingredients Garlic & Rosemary Crust
2 tbsp olive oil
 

Method

1. Preheat the grill to hot. Bring a large pan of water to a rolling boil and cook the macaroni according to pack instructions. Drain and set aside.

2. Melt the butter in a large saucepan, add the flour and cook for 1 minute. Gradually, add the milk a splash at a time, stirring continuously to avoid lumps until a smooth sauce has formed. Stir in the mustard and ¾ of the cheese. Then add the cooked macaroni and stir until coated.

3. Tip into a 2-litre ovenproof dish. Scatter with the remaining cheese followed by the garlic & rosemary crust, drizzle with olive oil and pop under the grill for 5 minutes until golden, bubbly and crisp on top. Serve with dressed salad leaves.