How to turn cheese crusts into a delicious pasta sauce – recipe | Food

VSRemove cheese crusts and odds and ends from your refrigerator and melt them for this simple, tasty and economical version of mac and cheese. The flavor of this classic staple is enormously enhanced by using a combination of very ripe and aged cheeses, but anything you have on hand should work well: pieces of brie, cubes of cheddar, grated gruyere, even a jar of Stinking Bishop. will all taste divine in a gooey mornay sauce.

Mac and cheese rinds

It’s an easy way to turn an unloved cheese into a superb mid-week meal. Any cheese will do, but a combination of ripe and aged cheeses will make it much more interesting. Once baked, the mac and cheese will keep in the fridge for up to five days. I also like it cold, cut into bricks and dipped in ketchup.

Serves 4

50g of butter
60g wholemeal flour
(e.g. spelled, emmer or wheat), or plain flour
500ml whole milk
150 g cheese crusts
grated or crumbled
400g dried macaroni

Optional extras
2 tsp dijon mustard
¼ teaspoon turmeric
½ teaspoon nutmeg
2 teaspoons of miso
½
cayenne pepper

To finish
2 spring onionstrimmed and coarsely chopped
100g sauerkrautplus a supplement for the service
20g crisps or stale crackersor 40g of breadcrumbs
sliced ​​jalapenosto serve
Coriander sprigsto serve

To make the cheese crust sauce, melt the butter in a saucepan over low heat, then stir in the flour and cook, still stirring, for two minutes. Stir in the milk a third at a time, beating out any lumps each time, then stir in the ends of the grated or crumbled cheese (I used cheddar, roquefort and mozzarella) and cook until fluffy. be melted. Boost flavor and nutritional value by adding some or all of the optional extras.

Cook the macaroni in plenty of salted boiling water until just cooked but still firm to the bite, then drain and toss with the cheese sauce and optional spring onions (some of the above chopped greens to finish) and sauerkraut, then transfer to a large, 20cm x 20cm baking dish.

Crush and sprinkle optional chips, crackers or breadcrumbs on top, and bake at 240C (220C fan)/475F/Gas 9 for 20 minutes, until golden brown on the top. above. Remove, let stand for 10 minutes, then serve with optional reserved spring onions, sliced ​​jalapeños, extra sauerkraut and cilantro sprigs.

About Shelly Evans

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