Leftover ham and leek mac and cheese
There's nothing like a creamy, hearty mac and cheese to tuck into on a cold night and this delicious pasta recipe has the brilliant addition of leftover ham, bringing both texture and flavour. A wonderful winter warmer and a nifty way of using up leftover Christmas ham.
- Heat the oil in a large, lidded frying pan over a low heat. Add the leeks, cover and cook for 15-20 minutes until very tender.
- Meanwhile, cook the macaroni in a large pan of boiling salted water for 10 minutes or following the pack instructions until just al dente (it shouldn’t be completely tender as it will continue to cook when baked). Drain and set aside. Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C.
- Melt the butter in a medium pan, then add the flour and stir to make a paste. Cook, stirring for 2 minutes, then add the mustard and gradually pour in the milk, stirring constantly until combined and smooth. Slowly bring to the boil, then simmer for 4-5 minutes, stirring regularly until thickened. Add two-thirds of the mixed cheeses and stir to combine. Season with black pepper.
- Arrange the macaroni in a 1.5-2 litre (2 1/2-3 1/3pt) ovenproof baking dish. Add the leeks and ham, then pour over the sauce. Mix well. Mix the remaining cheese with the breadcrumbs and scatter over the top. Bake in the oven for 20-25 minutes until golden and bubbling around the edges. Serve immediately.
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