Ultimate Macaroni Cheese and Arancini Leftovers
Deliciously cheesy Macaroni Cheese featuring our Colman's Cheese Sauce and using up store cupboard essentials, with a leftover Arancini hack.
Ingredients (Serves 4)
- 50 grams baguette
- 3 tablespoon butter
- 350 grams macaroni
- 1 garlic clove
- 1 tablespoon English mustard powder
- Colman's Cheddar Cheese Sauce Mix
- 250 grams cheddar cheese block grated
- 50 grams Parmesan grated
Arancini
- Leftover Mac and Cheese
- 50 grams plain flour seasoned
- 2 eggs beaten
- 100 grams panko breadcrumbs
- sea salt flakes
Method
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Heat the oven to 200C/180C fan/gas 6. Spread the baguette (or leftover bread) chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
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Boil the pasta for 2 mins less than stated on the pack, then drain.
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Add the Colman’s Cheese Sauce mix into a pan, then add the milk as per back of pack. Sprinkle in the Mustard Powder. Take off the heat, then stir in the cheddar and parmesan.
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Stir the pasta into the cheesy sauce, and season with salt and pepper. Tip into a large ovenproof dish, or four individual dishes.
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Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden.
Arancini
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Using damp, clean hands take a piece of chilled Macaroni Cheese, roughly the size of a golf ball, and put on a tray. Repeat with the remaining Macaroni Cheese.
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Dip the arancini first into the seasoned flour, then in the beaten egg and then the breadcrumbs, so they’re well coated.
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Fill a pan no more than 1/3 full with vegetable oil and heat to 180C or until a cube of bread browns in 30 seconds. Cook the arancini, in batches, for 2-3 minutes or until really crisp and golden, then drain on kitchen paper and season lightly with sea salt flakes.
