Gammon & onion marmalade mac ‘n’ cheese

Name: Gammon & onion marmalade mac ‘n’ cheese
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Ingredients: 375 g macaroni; 75 g unsalted butter; 75 g plain flour; 1 tsp mustard powder; 950 ml whole milk; 350 g extra mature Cheddar, grated; 300 g cooked gammon or ham, cubed or shredded; 100 g onion marmalade

Use up your leftover gammon and Christmas cheese with this comforting meal.

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Serves6
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

375g macaroni
75g unsalted butter
75g plain flour
1 tsp mustard powder
950ml whole milk
350g extra mature Cheddar, grated
300g cooked gammon or ham, cubed or shredded
100g onion marmalade

Preheat the oven to 220ºC, gas mark 7. Bring a large pan of salted water to the boil. Add the macaroni and simmer for 6 minutes, until al dente. Drain then return to the pan.
Meanwhile, put the butter in a medium pan over a medium heat. Melt and add the flour and mustard powder, then season and cook for 2 minutes, stirring. Pour in the milk, a little at a time, stirring until smooth before adding more. You should end up with a smooth, creamy sauce and may not need all the milk.
Stir 2/3 of the cheese into the sauce, until melted. Pour it into the pan with macaroni, add the gammon or ham and mix until the pasta is coated.
Tip into a large, deep ovenproof dish (about 2L) and spread evenly. Dot with the onion marmalade, then scatter over the remaining cheese. Bake for 35-40 minutes, until bubbling and golden on top.

Cook’s tip

Try using other leftover Christmas cheeses in this recipe too, or a
blend of them. Stilton, Brie, Camembert or other hard cheeses all work well. Coarsely grate or slice as needed.

If you’re feeding fewer than 6, use 2 x 1L ovenproof dishes. Bake one for now and the other as a meal for someone else, or cover and put in the freezer for another time.

Typical values per serving when made using specific products in recipe