zoom Gammon & onion marmalade mac ’n’ cheese
  • Save to your scrapbook
  • Save to your scrapbook

    Gammon & onion marmalade mac ’n’ cheese

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Gammon & onion marmalade mac ’n’ cheese

    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 60 minutes

    Serves: 6 - 8

    Ingredients

    375g macaroni
    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    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.

    Comments

    Average user rating

    0 stars

    Glossary