Leftover cheese platter mac and cheese

250 g pasta (penne, elbow, or small shells) 2 tbsp butter 2 tbsp flour 500 ml milk Salt Pepper Nutmeg (optional) 250 g mixed leftover cheeses (e.g. cheddar, graviera, gouda, camembert, blue cheese, mozzarella) 50 g leftover deli meats (e.g. prosciutto, salami, bacon)

Cook the pasta in salted water until al dente. Drain and reserve a bit of the water.

In a pot, melt the butter and whisk in the flour. Cook for 1–2 minutes.

Gradually add the milk while whisking until the béchamel thickens. Season with salt, pepper, and a pinch of nutmeg.

Stir in ¾ of the cheese mix until melted and creamy.

Mix the sauce with the pasta and transfer to a baking dish.

Pulse the deli meats in a blender until finely minced.

Sprinkle the meats over the pasta and top with remaining cheese.

Bake at 200°C (390°F) for 15 minutes until golden on top.

Leftover cheese platter mac and cheese

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Leftover cheese platter mac and cheese

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Waiting

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