Leftovers Mac & Cheese

INGREDIENTS

• 300g macaroni or other pasta
• 1 tbsp olive oil
• 50g butter
• 2 onions, thinly sliced
• 1 garlic clove, grated
• 2 sage sprigs, leaves removed
• 30g plain flour
• 400ml milk
• 150g blue cheese, crumbled
• 150g gruyere, grated
• 150g cheddar, grated
• 200g leftover brussel sprouts
• 400g leftover ham, shredded
• Sea salt and freshly ground black pepper

METHOD

1. Bring a large pot of salted water to the boil, adding the pasta and cooking according to packet instructions.
2. Preheat the oven to 200˚C/180˚C fan/400°F/Gas Mark 6.
3. Add the oil and butter to a heavy based ovenproof pan over a medium heat. Once the butter has melted, add the onion, garlic and sage, sauté for 15-20 minutes until the onions have caramelised. Season with salt at the start of this process to help break down the onions, stirring occasionally, it’s ok if they get a little colour.
4. Add the flour and allow to cook for a few minutes before adding the milk, bring to a gentle boil, then slowly stir through half the cheeses until melted.
5. Stir through the pasta, along with a ladleful of pasta water and the leftover sprouts and ham. Season to taste and then top with the remaining cheese and place in the oven for 15-20 minutes until golden. Serve into bowls and enjoy!