Its a little bit late for Christmas leftovers I know, and I had originally planned to do a couple more posts (I made and devoured a fabulous goose stew, but it just wasn’t attractive to photograph so I didn’t dare post it!), but I couldn’t resist sharing this little
recipe alteration to an existing recipe with you. It’s an adaption of my One Pan Mac’n’Cheese, which of course was based on The Londoner’s fantastic post.
My experiments for this post confirmed my suspicions – you could add a variety of things to the basic recipe. Its perfectly versatile, would take pretty much any cheese, as well as work with plenty of meats. I’m thinking of doing a lighter vegetable version in the summer, so watch this space!
- 90g of pasta
- 1/2 a mug of vegetable stock
- 1/4 of a mug of milk/cream (I used soya cream – you could indeed use up scraps of ordinary cream here too)
- Slice of leftover gammon (thrifty tip – the Aldi smoked gammon joint is one of the best I’ve ever bought/eaten, and a lot cheaper than anywhere else)
- Any leftover cheeses, around a handful or so – here I used cheddar, red leicester, and some type of blue cheese that was stinking the fridge out
Now to turn these simple ingredients into a bowl of yumminess:
As in my original recipe, add the pasta to a saucepan with the milk/cream and stock, stir, cover with a lid, and put on the lowest heat possible. Remember to stir every now and then.
Meanwhile, cube/grate your cheeses, and chop the gammon into large-ish but bitesize chunks.
Resist giving scraps of cheese to any waiting soulful eyes.
After about 12-15 minutes or so (as I’ve said before, keep stirring every few minutes!) your pasta should be cooked to your liking, in a thick creamy sauce.
How did you use your Christmas leftovers?