Cheeseboard Mac And Cheese

Name: Cheeseboard Mac And Cheese
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 Large white onion (Diced); 3 garlic cloves (Finely chopped); Splash of worcester sauce; 250 g macaroni; 50 g plain flour; 50 g butter; 250 ml Arla Cravendale Whole milk; 1 tbsp dijon mustard; 200 g (Leftover assorted cheeseboard) cheese Grated (Leave aside extra to sprinkle on top); Handful chopped chives; Pigs in blankets; cranberry sauce; root vegetables (Roasties and stuffing to serve in bowls as DIY toppers!)

Searching for some unique cheeseboard ideas for your Christmas party? Get use of that leftover Christmas cheese with our deliciously easy mac and cheese recipe.

https://www.arlafoods.co.uk/recipes/cheeseboard-mac-and-cheese/

Instructions

Step 1

Preheat your oven to Gas 6/200°C/Fan 180°C. Add the oil to a large frying pan over medium heat, then add your garlic. Cook for 1 min before adding your onion, frying until translucent. Add a splash of Worcester sauce, then set aside.

Step 2

Bring a large pan of salted water to the boil, then add your macaroni and cook for 8 mins. Once cooked, drain and set aside.

Step 3

While your macaroni cooks, add your flour and butter to a large pan over medium heat, continuously stirring with a wooden spoon to combine. Slowly pour in the Arla Cravendale whole milk bit by bit, stirring as you go. Once thick, add the dijon and assorted cheeseboard cheeses and season.

Step 4

Scoop your onion and garlic into the cheese mix, then add your macaroni and chives, stirring and mixing as you go.

Step 5

Pop your mixture into an oven-proof dish and top with a little more cheese and seasoning. Place in the oven for 10-15 mins until golden.

Step 6

Create a DIY station at the table with the cheeseboard mac n' cheese taking centre stage, surrounded by leftover festive toppers for your guests to sprinkle on top!

Enjoy!

Ingredients

Olive oil	2 tbsp
Large white onion (Diced)	1
Garlic cloves (Finely chopped)	3
Splash of worcester sauce
Macaroni	250 g
Plain flour	50 g
Butter	50 g
Arla Cravendale Whole milk	250 ml
Dijon mustard	1 tbsp
(Leftover assorted cheeseboard) cheese Grated (Leave aside extra to sprinkle on top)	200 g
Handful chopped chives