Christmas leftovers macaroni cheese

1. 1

   Cook the pasta in a large saucepan of salted boiling water for 2 minutes less than the packet instructions. Drain, reserving a cupful of pasta cooking water.

2. 2

   Melt the butter in a large saucepan over a medium-high heat. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the mustard until combined. Stir in the flour and cook for 2-3 minutes, stirring constantly until the mixture smells biscuity. Pour in the milk, a little at a time, stirring constantly until all of the milk is incorporated.

3. 3

   Gently simmer for 4-5 minutes, stirring constantly, until the sauce is thick enough to generously coat the back of a spoon. Stir in the cheeses and season generously with salt and pepper.

4. 4

   Preheat the oven to 200C/180C Fan/Gas 6.

5. 5

   Toss the pasta in the sauce and stir in the reserved pasta water. Stir in the roast vegetables and tip the mixture into a 1.5 litre/2¾ pint baking dish. Crumble over the stuffing, then bake for 20-25 minutes until lightly golden on top and bubbling throughout.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.