Recipes
Gammon mac and cheese with crispy topping
Leftover gammon, creamy parsnip purée and herby croutons give a tasty twist to this classic
Leftover gammon, creamy parsnip purée and herby croutons give a tasty twist to this classic
(24 votes)
Cook: 45 Mins
Serves: 4
Nutritional Information
Each 495g serving contains
Energy
2381kj
569kcal
2381kj
569kcal
28%
Fat
17.8g
17.8g
Med
25%
25%
Saturates
8.4g
8.4g
Med
42%
42%
Sugars
9.4g
9.4g
Med
10%
10%
Salt
4.06g
4.06g
High
68%
68%
of your reference intake.
Typical energy values per 100g:
481kj/115kcal
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
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
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.
3
Put the parsnips and stock into the pan and bring to a simmer. Cover and cook for 12-15 mins until tender.
4
Remove from the heat and blitz with a handheld blender until smooth. Stir through the soured cream and about ? of the grated cheese; season with black pepper. Mix in the cooked onions, the macaroni and gammon. Tip into a 20cm square baking dish.
5
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
6 Meanwhile, steam the broccoli until tender. Serve with the mac ’n’ cheese, garnished with the thyme.