Ingredients Jump to Instructions ↓

  1. 400 g macaroni

  2. 2 tbsp olive oil

  3. 4 shallots , sliced

  4. 20 cherry tomatoes , halved

  5. 12 sun-blushed tomatoes

  6. 25 g parmesan , grated

  7. 1 tbsp chopped parsley

  8. 500 ml milk

  9. 2 bay leaves

  10. 25 g butter

  11. 25 g plain flour

  12. 150 g mature cheddar cheese

  13. 1 tsp English mustard

  14. 1 pinches black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200C/gas 6. Boil the macaroni according to the packet instructions, then drain and set aside.

  2. For the cheese sauce: pour the milk into a saucepan, add the bay leaves and heat to scalding point. Remove from the heat and, when the milk has cooled a little, discard the bay leaves.

  3. Melt the butter in a heavy-based saucepan. Add the flour and cook, stirring, for 3 minutes, taking care not to let it brown. Stir in a little of the milk and cook briefly, then gradually add the rest of the milk, stirring until you have a smooth sauce.

  4. Bring the sauce to the boil, stirring constantly, then reduce the heat and simmer for 3 minutes until thickened. Take off the heat and stir in the Cheddar, mustard, salt and freshly ground pepper.

  5. Heat the olive oil in a large pan and fry the shallots until translucent. Add the macaroni, cherry tomatoes, sun-blushed tomatoes and cheese sauce. The sauce should coat, not swamp, the macaroni. If necessary, add a little milk to loosen the consistency.

  6. Heat the mixture through, then pour into an ovenproof dish and sprinkle with Parmesan cheese. Bake for 6-8 minutes.

  7. Place the dish under a hot grill for a minute or so, until the cheese is bubbling and the top is golden brown. Sprinkle with chopped parsley and serve at once.


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