Cheeseboard macaroni cheese recipe
Created by The Tesco Recipes team
Everyone loves macaroni cheese and the beauty of this dish is you can throw in any leftover cheese from the fridge or a festive cheeseboard, so leftovers get a new and tasty lease of life! Ready in just over half an hour, this is a real family favourite for midweek, weekends or between Christmas and New Year when you fancy something simple and comforting.
See method- Serves 6
- Takes 35 mins
- 570 calories / serving
- Freezable
- Vegetarian
Ingredients
- 375g macaroni
- 50g unsalted butter
- 50g plain flour
- 650ml semi-skimmed milk
- 300g leftover cheese, grated or crumbled (we used Cheddar, Gruyère and Stilton)
- 2 tsp Dijon mustard
- 5g fresh parsley, chopped (optional)
- 8 cherry tomatoes, halved
- garlic bread, to serve (optional)
- salad, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2385kJ 570.0kcal
- Fat
- 27g
- Saturates
- 17g
- Salt
- 1.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 55.0gProtein 25.1gFibre 2.2g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Cook the macaroni in a pan of boiling water for 2 mins less than the pack instructions. Drain and set aside.
- Meanwhile, melt the butter over a medium-high heat in a pan and stir in the flour. Whisk to create a thick paste, then cook for 1 min, stirring. Season with black pepper and whisk in the milk a little at a time until you have a thick, smooth sauce. Take off the heat and mix in 250g cheese, the mustard and half the parsley, if using, and stir until smooth.
- Stir in the cooked pasta; tip into a baking dish. Scatter with the remaining cheese and the tomatoes.
- See more Leftovers recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
