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Leftover ham and leek mac and cheese recipe

Leftover ham and leek mac and cheese recipe

100 ratings

Created by The Tesco Real Food team

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. See method

  • Serves 4
  • 10 mins to prepare and 55 mins to cook
  • 704 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 2 leeks, finely sliced
  • 250g macaroni
  • 40g unsalted butter
  • 40g plain flour
  • ½ tsp English mustard powder
  • 650ml (1pt 2fl oz) milk
  • 50g (2oz) mature Cheddar, grated
  • 50g Gruyère, grated
  • 50g Parmesan, grated
  • 150g (5oz) leftover ham, cut into bite-size pieces
  • 4 tbsp white breadcrumbs

Perfect with:

  • Lateral Chilean Cabernet Sauvignon 75cl
  • Tesco Finest Cote de Gascogne Rose 75cl
  • Tesco Finest Pinot Grigio Blush 75Cl

Perfect with:

  • Lateral Chilean Cabernet Sauvignon 75cl
  • Tesco Finest Cote de Gascogne Rose 75cl
  • Tesco Finest Pinot Grigio Blush 75Cl

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    If you don't have any leeks, try using spring or white onions instead

    Each serving contains

    • Energy

      2960kj
      704kcal       35%

    • Fat

      30g 43%

    • Saturates

      16g 79%

    • Sugars

      14g 16%

    • Salt

      2.1g 35%

    of the reference intake
    Carbohydrate 78.4g Protein 35.5g Fibre 3.9g

    Method

    1. Heat the oil in a large, lidded frying pan over a low heat. Add the leeks, cover and cook for 15-20 mins until very tender.
    2. Meanwhile, bring a large pan of salted water to the boil and cook the macaroni for 10 mins 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.

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    3. Make a roux. Melt the butter in a medium pan, then add the flour and stir to make a paste. Cook, stirring for 2 mins, 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 mins, stirring regularly until thickened. Add two-thirds of the mixed cheeses and stir to combine. Season with black pepper.

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    4. Arrange the macaroni in a 1.5-2 litre 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 mins until golden and bubbling around the edges. Serve immediately.

    See more Christmas leftover recipes

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