Ultimate Macaroni Cheese and Arancini Leftovers

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


  • Leftover Mac and Cheese
  • 50 grams plain flour seasoned
  • 2 eggs beaten
  • 100 grams panko breadcrumbs
  • sea salt flakes


  • 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.

  • Boil the pasta for 2 mins less than stated on the pack, then drain.

  • 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.

  • Stir the pasta into the cheesy sauce, and season with salt and pepper. Tip into a large ovenproof dish, or four individual dishes.

  • Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden.


  • 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.

  • Dip the arancini first into the seasoned flour, then in the beaten egg and then the breadcrumbs, so they’re well coated.

  • 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.



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