Repurposing leftovers. For this recipe I used my left over corned silverside. You can be creative and use any number of things though. Mac and cheese is very basic so why not add a tin of Tuna, some roast chicken or even some roasted pumpkin? Use this same base recipe but switch up the meat content.
Remember you can substitute for ingredients you have on hand.
You can have this recipe on its own as a simple meal or as a side. I served it with corn on the cob and some roasted vine ripened tomatoes.
1tbsp of flour (I used gluten free)
2 cups of pasta. I used macaroni but you can use whatever you have in the pantry. You can also substitute gluten free pasta.
1/2 cup frozen peas
2 cups of milk
1 cup of cheese (or more if you like it super cheesy)
1 tsp wholegrain mustard
Left over corned silverside.
1. Cook pasta in salted water for approx 8 minutes or until aldente. Add frozen peas with 1 minute to go. Drain and set aside.
2. Melt butter in a saucepan and add flour stirring until the mixture comes away from the pot. Gradually add milk stirring. Cook until mixture thickens slightly then add cheese. Stir until melted.
3. Roughly chop your silverside and add to your sauce mixture along with the wholegrain mustard.
4. Add your pea and pasta mixture to the sauce and stir until combined. Serve as a meal or with sides as you please.