After the festive period, you may have some extra cheese in your fridge. Why not make this delicious mac and cheese?Surplus cheese mac and cheese recipe

Ingredients

• 500g macaroni, or small pasta
• 100g butter
• 100g all-purpose flour
• 1 litre of whole milk
• 650g of cheese of your choice - we like a combo of cheddar, gouda and parmesan but any cheese will work
• Salt and pepper to taste
• 1/2 teaspoon mustard powder or mustard (optional)
• 1/4 teaspoon cayenne pepper (optional)

Method

1. Cook macaroni 3 minutes less than recommended on package. Drain and set aside.
2. In a separate saucepan, melt your butter over a medium heat, add flour, whisk continuously to make a roux. Cook for 2 - 3 minutes until golden.
3. Slowly add milk little by little while whisking constantly, to prevent lumps. Continue for 5-7 minutes until mixture is smooth and thick.
4. Turn down the heat to low heat and add 600g of your cheese, reserving some for your topping. Stir until melted and add your mustard powder or mustard and cayenne pepper. Add your seasoning to taste.
5. Add the pasta to the cheese sauce, stirring until the pasta is coated.
6. Preheat your oven or airfryer to 180˚c, top with your extra cheese and bake for 20 - 25 minutes.