Lamb

Down Under Mac 'n Cheese

November  7, 2019
Photo by trueaussie
Author Notes

This American favorite gets some flavor from Down Under with shredded Australian lamb. Topped with panko breadcrumbs and baked until golden, it’s the ultimate cold weather comfort food. —True Aussie

  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 4
Ingredients
  • For the mac:
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 2 cups milk
  • 8 ounces cubed Velveeta
  • ½ cups shredded mild cheddar cheese
  • cups uncooked shell pasta
  • ½ cups sweet peas
  • 1 cup cooked, shredded Australian lamb (shoulder, loin)
  • For the garnish:
  • ¼ cups Panko breadcrumbs
  • 1 teaspoon fresh chopped rosemary leaves
  • kosher salt
  • black pepper
In This Recipe
Directions
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a large sauce pan over medium heat, melt the butter. Whisk in the flour to form a roux, and cook it for 1 minute.
  3. Whisk in the milk ½ cup at a time, allowing it to thicken before adding the remaining milk.
  4. Once all the milk has been added, add the Velveeta and stir until melted.
  5. Turn off the heat, add the cheddar, and stir until melted.
  6. Cook pasta to package instructions.
  7. Stir the pasta, peas, and lamb into the cheese sauce. Mix well and place in a 9x9 casserole dish.
  8. In a small bowl, combine the bread crumbs and rosemary, and season with salt and pepper.
  9. Top the mac ‘n cheese with the bread crumbs and bake for 25 minutes, or until golden and bubbly.
  10. Remove from the oven and top with more fresh rosemary (if desired). Serve immediately.

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