Down Under mac and 'n' cheese
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.
Portion size: about 1 cup
Alternate cuts: Any leftover lamb meat
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
To serve: 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.