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Cheeseboard mac & cheese recipe | Waitrose
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Use up all those lovely leftovers from the Christmas cheeseboard in this hearty supper
Serves: 6
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
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.
Typical values per serving:
Energy |
3,077kJ 734kcals |
---|---|
Fat | 35.1g |
Saturated Fat | 19.6g |
Carbohydrate | 75.9g |
Sugars | 7.9g |
Protein | 28.7g |
Salt | 2.2g |
Fibre | 3.4g |
This recipe was first published in December 2015.
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