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Gammon & onion marmalade mac ’n’ cheese
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Serves: 6 - 8
75g unsalted butter
75g plain flour
1 tsp mustard powder
900-950ml whole milk
350g extra mature Cheddar, grated
300g cooked gammon or ham, cubed or shredded
100g onion marmalade
1. 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.
2. 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.
3. 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.
4. 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.
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:
This recipe was first published in November 2020.