THE DAIRY KITCHEN
Macaroni and Leftover Cheese
By THE DAIRY KITCHEN
Serves
3
Difficulty
Easy
Preparation
20 MINS
Cooking
20 MINS
This is a great way to use up all those bits of leftover cheese in the fridge after you've had a dinner party. Use anything you like, blue, gruyere, brie, parmesan or cheddar.
Ingredients
1 1/2 cups macaroni30g butter
30g plain flour
500ml milk
salt and freshly ground black pepper
150-200g grated or crumbled cheese (I used a mix of leftover pieces of gruyere, parmesan, a little cheddar and a crumbling of blue)
2 tablespoons white wine
2 sprigs thyme, leaves picked
2 slices white bread, crusts removed
1 sprig thyme, leaves picked, extra
1 tablespoons finely grated parmesan
1 tablespoon olive oil
Method
- Cook macaroni in boiling salted water for 4 minutes, until just beginning to soften. Drain.
- Place butter, flour and milk in a saucepan all at once and whisk over medium heat until thickened. Stir in cheeses, white wine, thyme and season with salt and pepper. Stir in macaroni.
- Cut the garlic clove in half and rub all over the base and sides of a suitable baking dish, then discard. Pour in the macaroni mixture.
- Chop the bread into small cubes and combine with extra thyme, grated parmesan, olive oil and season with salt and pepper. Scatter the bread over the macaroni mixture and bake at 200°C for 15-20 minutes or until bubbly, golden and delicious looking!
