Ingredients
- 100g–150g leftover pulled PGI Welsh Beef, shredded
- 350g macaroni or spiral pasta
- Splash of oil
- 50g butter
- 3 tbsp plain flour
- 500ml milk
- ½ tsp mustard powder
- Seasoning
- 250g mature cheddar cheese, grated
- 50g breadcrumbs
- 50g parmesan cheese, grated
- 1 tbsp butter, melted
40
Cooking Time
15
Prep Time
4
Serves
- To make the brisket: follow our delicious Welsh Beef slow-cooked brisket recipe
- Preheat the oven to 180°C / 160°C fan / Gas 4. Lightly grease a baking dish.
- Cook the pasta in boiling water – remove from the heat before it gets too soft – drain and add a splash of oil, and stir.
- Melt the butter, add the flour and cook for a minute, gradually adding the milk stirring well to ensure no lumps form.
- Bring to the boil and add the seasoning and mustard powder, simmer for 1 minute.
- Remove from the heat, add approximately half of the cheese, and stir well.
- Add the cooked pasta and the beef, and stir well.
- Place half in the dish, top with rest of cheddar cheese then remaining pasta mixture.
- In a small bowl mix together the breadcrumbs, parmesan and melted butter and sprinkle over the pasta.
- Bake in oven for approximately 25 minutes until piping hot and golden.
