James Martin's macaroni cheese with roast chicken and mushroom

Helping us start the week in the right way is James with a delicious idea for tonight’s dinner. Perfect for using up your leftovers from the weekend, it’s his ultimate macaroni cheese.

Serves 6

Ingredients

200g macaroni

For the sauce:

450ml milk

3 cloves

1 bay leaf

½ onion, peeled

25g butter

15g plain flour

300g grated cheddar cheese

1 tsp English mustard

Splash of Worcestershire sauce

50ml double cream

For the filling:

200g field mushrooms, sliced

25g butter

250g cooked and shredded, leftover roast chicken

Method

• Preheat the oven to 200C, Fan 180, Gas 6. Cook the macaroni as per the packet instructions. Drain and cool under cold running water, then drain again.

• To make the sauce, gently warm the milk in a pan

• Use the cloves to stud the bay leaf onto the onion then pop into the warm milk to infuse for 5 minutes

• Melt the butter in a large pan and whisk in the flour. Remove the onion from the milk then gradually whisk into the butter and flour mixture. Bring to a simmer and cook until thickened.

• Add half the cheese to the sauce with the mustard, Worcestershire sauce and cream and take off the heat

• Preheat the grill to high. Fry the mushrooms in 25g butter for 2 minutes.

• Season the sauce, then pour onto the pasta. Add the mushrooms and chicken and mix together.

• Spoon into an ovenproof dish and top with the remaining cheese. Place in the oven for about 20- 30 minutes, or until heated through and golden brown.