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Leftover Cheeseboard Macaroni

Leftover Cheeseboard Macaroni

https://www.coop.co.uk/recipes/leftover-cheeseboard-macaroni

Turn your party leftovers into the star of the show with this comforting cheesy creation.

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    32%
    2692kj 641kcal
  • Fat
    High 32%
    22.3g
  • Saturates
    High 48%
    9.5g
  • Sugar
    Low 16%
    14g
  • Salt
    Low 20%
    1.19g

% of adult’s reference intake | Carbohydrates per serving : 92.5g

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Ingredients

  • 2 pints Co-op semi skimmed milk
  • 250g Co-op macaroni
  • 1 bay leaf
  • 150g leftover mixed cheeses, a mixture of blue, mature and rinded is ideal, crumbled, grated or cubed depending on style
  • 600-700g leftover cooked vegetables (or fresh, see tip), including sprouts, carrots, peas
  • 2 tsp Dijon mustard
  • 2-3 tbsp cranberry sauce
  • 4 cream crackers to crumble on top, optional

Method

  1. In your largest saucepan, gently heat the milk, macaroni and bay leaf, stirring until it begins to simmer. Cook over a low heat for about 15 minutes, stirring often, until the pasta is just cooked. Season with lots of black pepper.

  2. Meanwhile, chop veg into bite sized pieces.

  3. Heat grill to high. To the pan, add three quarters of the cheeses and the cooked vegetables and cook for 2 minutes until the sauce has thickened and the vegetables are hot. Stir in the mustard and discard the bay leaf, season with plenty of black pepper. Pour into a 1.5-2 litre heatproof dish, and scatter with the remaining cheese. Add the cranberry sauce in small blobs, and ripple through the surface with a spoon. Place under the hot grill for 2-3 minutes until golden and bubbling.

  4. Optional: Crumble cream crackers and scatter on top to serve.

TIP: if using fresh veg, boil 2 large sliced carrots for 10 minutes, then add 200g sliced brussels sprouts and cook for a further 2 minutes, then add 200g frozen peas and cook for a further 2 minutes. Drain well.

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