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