'Use It Up' Mac & Cheese

Ingredients

• 200g macaroni pasta, or pasta of choice
• 50g butter
• 50g flour
• 500ml warm milk
• 300g leftover cheese, grated
• 1 tsp Dijon mustard
• Salt
• 200g leftover ham
• 2 tbsp fresh parsley, to garnish
• Leftover veg of choice
• 1 tbsp olive oil
• pepper

Method

1. Preheat oven to 180°C.
2. Bring a large pot of salted water to the boil and cook the pasta according to packet instructions.
3. Once cooked, drain and drizzle with olive oil to prevent it sticking.
4. Melt the butter in a saucepan. Once melted, add the flour and stir until a paste forms. Gradually whisk in the warm milk until combined and smooth. The consistency should be similar to soup, not too thick and not too thin.
5. Remove from the heat and add the mustard and 250g of cheese, taste and season as you feel necessary.
6. Add the cooked pasta to the sauce and stir any leftover chopped turkey and ham or veg you have through the mixture.
7. Pour into an ovenproof dish and sprinkle the remaining 50g of cheese on top.
8. Bake for 10 minutes until the top is golden and bubbling, serve immediately.
9. Sprinkle with chopped parsley to garnish.