Gammon-mac-and-cheese

Gammon mac and cheese with crispy topping

Leftover gammon, creamy parsnip purée and herby croutons give a tasty twist to this classic

By , 30 October 2019

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Gammon mac and cheese with crispy topping
  • 45 Mins

  • Serves: 4

Nutritional Info
Each 495g serving contains
  • Energy

    2382KJ

    569KCAL

    28%
  • Fat

    17.8g

    med

    25%
  • Saturates

    8.4g

    high

    42%
  • Sugars

    9.4g

    low

    10%
  • Salt

    4.06g

    high

    68%
of your reference intake.
Typical energy values per 100g: 481kJ/115kcal.
Ingredients
  • 1tsp rapeseed oil
  • 1 red onion, sliced
  • 200g parsnips, peeled and chopped
  • 1 reduced-salt veg stock cube, made up to 400ml
  • 150ml Asda 50% Less Fat Fresh Soured Cream
  • 120g Asda 30% Less Fat Mature British Cheese, grated
  • 250g Asda Fresh Egg Macaroni
  • 400g slow-cooked pulled gammon (reserved from Monday's slow-cooker gammon with parsnip and potato rosti)
  • 40g Asda Garlic & Herb Oven Baked Croutons
  • 260g broccoli, cut into florets
  • 2 sprigs thyme
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Heat the oil in a pan and fry the onion for 3-4 mins, until starting to soften. Remove from the pan and set aside.

  • Put the parsnips and stock into the pan and bring to a simmer. Cover and cook for 12-15 mins until tender.

  • Remove from the heat and blitz with a handheld blender until smooth. Stir through the soured cream and about ⅔ of the grated cheese; season with black pepper. Mix in the cooked onions, the macaroni and gammon. Tip into a 20cm square baking dish.

  • Bash the croutons into rough crumbs and mix with the reserved grated cheese. Sprinkle over the pasta and bake for 20 mins or until bubbling.

  • 6 Meanwhile, steam the broccoli until tender. Serve with the mac ’n’ cheese, garnished with the thyme.