Turn your party leftovers into the star of the show with this comforting cheesy creation.
Feeds 4
Ready in 30 minutes
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
- 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.
- Meanwhile, chop veg into bite sized pieces.
- 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.
- 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.
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 : 92.5
