Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Leftover ham and leek mac and cheese recipe

1 star
2 star
3 star
4 star
5 star

101 ratings

There's nothing like a creamy, hearty mac and cheese to tuck into on a cold night and this delicious pasta recipe has the brilliant addition of leftover ham, bringing both texture and flavour. A wonderful winter warmer and a nifty way of using up leftover Christmas ham. See method

Serves 4
See 1 hr 5 mins
704 calories / serving

Ingredients

1 tbsp olive oil
2 leeks, finely sliced
250g macaroni
40g unsalted butter
40g plain flour
½ tsp English mustard powder
650ml (1pt 2fl oz) milk
50g (2oz) mature Cheddar, grated
50g Gruyère, grated
50g Parmesan, grated
150g (5oz) leftover ham, cut into bite-size pieces
4 tbsp white breadcrumbs

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
2960kj
704kcal 35%
Fat
30g 43%
Saturates
16g 79%
Sugars
14g 16%
Salt
2.1g 35%

of the reference intake
Carbohydrate 78.4g Protein 35.5g Fibre 3.9g

Method

Heat the oil in a large, lidded frying pan over a low heat. Add the leeks, cover and cook for 15-20 mins until very tender.
Meanwhile, bring a large pan of salted water to the boil and cook the macaroni for 10 mins or following the pack instructions until just al dente (it shouldn’t be completely tender as it will continue to cook when baked). Drain and set aside. Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Make a roux. Melt the butter in a medium pan, then add the flour and stir to make a paste. Cook, stirring for 2 mins, then add the mustard and gradually pour in the milk, stirring constantly until combined and smooth. Slowly bring to the boil, then simmer for 4-5 mins, stirring regularly until thickened. Add two-thirds of the mixed cheeses and stir to combine. Season with black pepper.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Arrange the macaroni in a 1.5-2 litre ovenproof baking dish. Add the leeks and ham, then pour over the sauce. Mix well. Mix the remaining cheese with the breadcrumbs and scatter over the top. Bake in the oven for 20-25 mins until golden and bubbling around the edges. Serve immediately.