PENNE WITH CHEESE

Say cheese…

For this recipe you can use any leftover meat: try smoked pork rashers, chops or pulled pork. Or simply fried bacon. A bonus is that the dish is served within half an hour. Ingredients

(serves 4)

1/3 cup butter

1/3 cup flour

2 cups hot milk

1 cup shredded leftover meat – we used smoked pork off the braai

4 spring onions, chopped 2 teaspoons dijon mustard 2 cups grated cheddar 300 g penne pasta, cooked in salted water for 8 minutes

FOR THE TOPPING 1 tablespoon olive oil 200 g cherry tomatoes ½ cup crushed cheese-andonion flavour potato chips, optional

Here’s how

1 Melt the butter in a saucepan and whisk in the flour. Fry the mixture for a minute or two until fragrant. Remove from the heat and whisk in the milk little by little until you have a nice smooth sauce. Place the sauce back on the heat and stir with a wooden spoon until it thickens. Cook for a few minutes until the sauce is cooked and no longer tastes of flour.

2 Stir the meat, spring onions, mustard and cheese and season to taste with salt and ground black pepper. Finally, add the hot cooked pasta.

3 Prepare the topping Heat the oil in a pan and fry the tomatoes until they burst open. Spoon the hot tomato on top of the savoury pasta immediately… and if you want a crunchy extra, sprinkle the crumbed chips on top. Serve the pasta hot!

Drive & Camp says You can of course take a shortcut with a packet of sauce instead of making the white sauce yourself, but we think home-made tastes best!