×
Donal Skehan
Next Level Leftovers Mac & Cheese | DonalSkehan.com
  • recipes

Next Level Leftovers Mac & Cheese

December 16

A really solid mac and cheese recipe that just so happens to be a great vehicle for any leftovers you might have knocking around after the big feast. I’ve suggested a combination of three cheeses here but feel free to add any leftovers from your cheese board. There are no wrong choices when it comes to leftovers mac & cheese.

  • serves Serves 4
  • time 40 mins

Method

  1. 1. Bring a large pot of salted water to the boil.
  2. 2. Add the pasta and cook according to packet instructions.
  3. 3. Add the oil and butter to a heavy based ovenproof pan over a medium heat. Once the butter has melted, add the onion, garlic and sage, sauté for 15-20 minutes until the onions have caramelised. Season with salt at the start of this process to help break down the onions, stirring occasionally, it’s ok if they get a little colour.
  4. 4. Once this has happened and the onions are nicely caramelised, stir in the flour and cook for 2–3 minutes, stirring constantly until the mixture smells biscuity. Then add the milk, bring to a gentle boil, then slowly stir through half the cheeses until melted.
  5. 5. Toss the pasta in the sauce and stir in the reserved pasta water. Stir through the leftover sprouts and ham. Season to taste and then top with the remaining cheese and place in the oven for 15-20 minutes until golden.

Ingredients

10.5oz macaroni

1 tbsp sunflower oil 

1/2 stick butter 

2 oz plain flour

2 onions, thinly sliced

1 garlic cloves, crushed 

2 sage sprigs, leaves removed 

13.5fl oz milk 

5.3oz blue cheese, crumbled 

5.3oz gruyere, grated 

5.3oz cheddar, grated

7oz leftover brussels sprouts

14oz leftover ham, shredded 

Sea salt and freshly ground black pepper

300g macaroni

1 tbsp sunflower oil 

50g butter 

30g of plain flour

2 onions, thinly sliced

1 garlic cloves, crushed 

2 sage sprigs, leaves removed 

400ml milk 

150g blue cheese, crumbled 

150g gruyere, grated 

150g cheddar, grated

200g leftover brussels sprouts

400g leftover ham, shredded 

Sea salt and freshly ground black pepper

You'll Need

Large pot

Heavy based ovenproof pan