Posh macaroni cheese

Serves: 4

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Total Time: 35

Prep Time: 15

Cook Time: 20

• For the cheese sauce
• 1 liter(s) (1¾pt) milk
• 40 gram(s) (1½oz) butter
• 50 gram(s) plain flour, sifted
• 250 gram(s) Cheddar, grated
• 1 teaspoon(s) English mustard
• For the macaroni
• 400 gram(s) dried macaroni (or any other short-shaped pasta of your choice)
• 1 tablespoon(s) butter
• 6  spring onions, finely sliced
• 200 gram(s) red and yellow cherry tomatoes, halved
• 50 gram(s) sun-blushed tomatoes
• 4 tablespoon(s) grated Pecorino or Parmesan cheese

Method

1. Preheat the oven to 200°C/180°C fan/Gas 6. Make the cheese sauce by placing the milk in a small saucepan over a medium heat. Bring to the boil, then remove from the heat.
2. Meanwhile, in a separate saucepan over a medium heat, melt the butter. Stir in the flour and cook for 3-4 minutes. Gradually stir in the milk and cook gently, stirring constantly, until a smooth sauce is formed. Reduce the heat and simmer for 3-4 minutes or until thickened. Remove from the heat and add the cheese and mustard, then season well with salt and freshly ground black pepper.
3. Cook the macaroni according to packet instructions, drain and set aside. Melt the butter in a frying pan over a medium heat. Add the spring onions and cook for 1-2 minutes, then add the macaroni, tomatoes and cheese sauce. Stir to mix well, then divide the macaroni cheese among six ovenproof bowls and top with the grated Pecorino or Parmesan. Bake in the oven for 10-12 minutes. Remove the individual macaroni cheese bowls from the oven and place under a preheated grill for 1-2 minutes until the topping is bubbling and golden. Serve immediately.

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