Ham hock pasta with chestnut mushrooms

Leftover food often gets wasted, or just eaten cold. Why not spruce up your leftover gammon or ham with some pasta bake?

Yesterday I used some ham, mushrooms and a little broccoli, with a white sauce and made a pasta bake.

You will need:

300/400g leftover gammon/ham

150g chestnut mushrooms, sliced

(Leftover broccoli or corn if desired)

300/400g pasta

30g butter

30g flour

300ml milk

50g cheese, grated

Making the bake:

  1. Melt the butter along with the flour, in a wide based pan. This will create a ‘roux’, which is like a binding of the butter and flour. 
  2. Add the milk in stages, at each adding whisk the roux in and see how it thickens the milk. While this is happening, boil the pasta.
  3. Once you have a nice even consistency, add the mushrooms. Cook for round 3 minutes. 
  4. Add the ham and broccoli, if desired.   
  5. Check the pasta is cooked and drain. Add this to the sauce and sprinkle over the grated cheese. You could use Parmesan, cheddar or mozzarella for a tasty topping.   
  6. Bake in the oven until golden brown on top and enjoy. 

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