Mac and Cheese is just as popular Down Under as in America. It gets that Aussie flavor from shredded lamb. Use any leftover cut to make a quick flavorful meal.
Mac and Cheese:
3 tablespoons unsalted butter
1 tablespoon flour
2 cups milk
8 ounces cubed velveeta
1/2 cup shredded mild cheddar cheese
1 1/2 cups uncooked shell pasta
1/2 cup sweet peas
1 cup cooked, shredded Australian lamb (shoulder, loin)
1/4 cup Panko bread crumbs
1 teaspoon, plus more if desired, chopped fresh rosemary leaves
Kosher salt and black pepper to taste
Preheat the oven to 425 degrees F. In a large sauce pot over MEDIUM heat, melt the butter. Whisk in the flour to form a roux and cook it for 1 minute. Whisk in the milk, ½ cup at a time, allowing it to thicken before adding the remaining milk. Once all the milk has been added, add the Velveeta and stir until melted. Turn off the heat, add the cheddar, and stir until melted. Cook pasta to package instructions. Stir the pasta, peas and the lamb into the cheese sauce. Mix well and place in a 9×9 casserole dish.
In a small bowl, combine the bread crumbs and rosemary and season with salt and pepper. Top the mac ‘n’ cheese with the bread crumbs and bake for 25 minutes, or until golden and bubbly. Remove from the oven and top with more fresh rosemary (if desired). Serve immediately.
*All cuts not available at all retailers