Imported from Instagram

Post-Roast Mac and Cheese with Cranberry Glaze

Name: Post-Roast Mac and Cheese with Cranberry Glaze
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: British
Ingredients: Roast chicken (Leftover; shredded); Pigs in blankets (Leftover; slice the sausages); Honey-roast carrots (Leftover; chopped); Roasted Brussels sprouts (Leftover; halved); Cranberry sauce (Leftover; for the glaze); Gravy (Leftover); White wine (A splash; source says for frozen cubes); Macaroni; Mature Cheddar (Use in the sauce and extra for combining/topping); Red Leicester (Use in the sauce and extra for combining/topping); Mozzarella (For the crust; source also says to top with leftover cheeses); 350 ml Whole milk (Use 350–400 ml); 40 g Butter; 40 g Plain flour; 1 tsp English mustard; Chives (Finely chopped, to garnish); Salt (For the macaroni water and to season well); Black pepper (To season well)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

A festive baked macaroni and cheese that uses roast-dinner leftovers, including chicken, pigs in blankets, vegetables, and gravy. A cranberry glaze and crisp cheese crust finish the creamy, chunky bake.

6 servings70 minBritish

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Ingredients

Roast chicken (Leftover; shredded)
Pigs in blankets (Leftover; slice the sausages)
Honey-roast carrots (Leftover; chopped)
Roasted Brussels sprouts (Leftover; halved)
Cranberry sauce (Leftover; for the glaze)
Gravy (Leftover)
White wine (A splash; source says for frozen cubes)
Macaroni
Mature Cheddar (Use in the sauce and extra for combining/topping)
Red Leicester (Use in the sauce and extra for combining/topping)
Mozzarella (For the crust; source also says to top with leftover cheeses)
350 ml Whole milk (Use 350–400 ml)
40 g Butter
40 g Plain flour
1 tsp English mustard
Chives (Finely chopped, to garnish)
Salt (For the macaroni water and to season well)
Black pepper (To season well)

Steps

1
Shred the leftover roast chicken, slice the sausages from the pigs in blankets, chop the honey-roast carrots, and halve the roasted Brussels sprouts. Set the prepared leftovers aside.
2
Bring a pot of salted water to a boil. Add the macaroni and cook it for 1 minute less than the packet instructions. Drain.
3
Melt the butter in a saucepan. Whisk in the flour and cook for 1 minute.
4
Add a splash of white wine and the leftover gravy to the butter-and-flour mixture.
5
Slowly whisk in 350–400 ml whole milk. Stir in the Mature Cheddar, Red Leicester, and English mustard. Season well.
6
Stir the drained macaroni into the cheese sauce.
7
Gently fold in all the prepared leftovers and more cheese, keeping the pieces large and chunky.
8
Transfer the mixture to an oven-safe dish and top it with the leftover cheeses.
9
Cover the dish with foil and bake at 200°C (fan 180°C) for 25–30 minutes, until golden and bubbling.
10
Remove the foil and bake for a further 10 minutes, until a browned cheese crust forms.
11
Remove the dish from the oven and dot cranberry sauce over the top. Return it to the oven for 2 minutes, until the cranberry glaze forms.
12
Finish with finely chopped chives and serve hot.

Notes

Most leftover ingredient quantities and the amounts of macaroni and cheeses are not specified. The recipe lists white wine for frozen cubes but the method calls for a splash; no freezing instruction is provided.