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Soups & StartersMeat

Cheesy Pasta with Christmas Leftovers
- courtesy of Gary Mitchell


1lb 2oz dry pasta
2oz salted butter
12oz Scottish Pride mild cheddar cheese
1 glass full cream milk (Gary likes this straight from the milk tank but a carton will do!)
7oz leftover turkey and stuffing, chopped
3tbsp fresh flatleaf parsley, roughly chopped
salt and freshly ground black pepper to taste


Preheat the oven to 180C/360F/Gas 4

Cook the pasta in salted boiling water until al dente.

Drain the pasta and place back into the saucepan. Add in the butter and the cheese

Mix well and then add in the milk. Return the saucepan to a low heat and stir until you get a creamy-textured sauce.

Add the turkey, the stuffing and the flatleaf parsley and season, to taste, with salt and freshly ground black pepper.

Transfer the pasta mixture to a large baking tray. Sprinkle over a handful of grated cheese and place in a pre-heated oven to bake for 15 minutes, until the top is golden and crispy.

Remove from the oven and serve immediately.

What could be simpler?

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