Clear out any cheese rinds and odds and ends out of your fridge, and soften them down for this straightforward, flavourful, waste-saving twist on mac and cheese. The flavour of this basic staple is massively boosted by means of a mixture of very ripe and mature cheeses, however no matter it’s a must to hand ought to work properly: nubbins of brie, cubes of cheddar, grated gruyere, even an oozy tub of Stinking Bishop will all style divine in a gooey mornay sauce.
Mac and cheese rinds
That is a straightforward technique to rework unloved cheese into a surprising midweek meal. Anyone cheese will do, however a mixture of ripe and mature cheeses will make it far more attention-grabbing. As soon as baked, the mac and cheese will maintain within the fridge for up tor 5 days. I additionally like it chilly, lower into bricks and dipped in tomato ketchup.
Serves 4
50g butter
60g wholegrain flour (spelt, emmer or wheat, for instance), or plain flour
500ml entire milk
150g cheese rinds, grated or crumbled
400g dried macaroni
Elective extras
2 tsp dijon mustard
¼ tsp turmeric
½ tsp nutmeg
2 tsp miso
½ tsp cayenne pepper
To complete
2 spring onions, trimmed and roughly chopped
100g sauerkraut, plus further for serving
20g stale crisps or crackers, or 40g breadcrumbs
Sliced jalapeños, to serve
Coriander sprigs, to serve
To make the cheese rind sauce, soften the butter in a pan over a low warmth, then stir within the flour and prepare dinner, nonetheless stirring, for 2 minutes. Whisk within the milk a 3rd at a time, beating out any lumps every time, then stir within the grated or crumbled cheese ends (I used cheddar, roquefort and mozzarella) and prepare dinner till melted. Increase the flavour and vitamin by whisking in any or all the optionally available extras.
Cook dinner the macaroni in loads of salted boiling water till simply cooked, however nonetheless agency to the chunk, then drain and blend with the cheese sauce and optionally available spring onions (a number of the chopped inexperienced tops to complete) and sauerkraut, then switch to a big, 20cm x 20cm baking dish.
Crush and sprinkle the optionally available crisps, crackers or breadcrumbs excessive, and bake in a 240C (220C fan)/475F/fuel 9 oven for 20 minutes, till golden on prime. Take away, go away to relaxation for 10 minutes, then serve with topped with the optionally available reserved spring onion tops, sliced jalapeños, further sauerkraut and coriander sprigs.
