Macaroni Cheese with Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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pasta Ingredients:
4 tomatoes, thinly sliced |
1 tbsp parmesan cheese, grated
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1 g bay leaf |
1 pinch nutmeg |
1 dash salt |
40 g butter |
25 g plain flour |
100 g mature cheddar, grated |
1 freshly ground white pepper |
160 g macaroni |
400 ml milk |
Directions:
1. To make the cheese sauce, heat the milk with the bay leaf, the nutmeg and a little
salt. Simmer for a few minutes, then remove from the heat,
cover and leave for 10 minutes
to allow the flavours to mingle. Preheat the oven to 180C/Gas 4.
2. In another pan, melt the butter and stir in the flour. Cook gently for a minute or
two to make a roux, but on
no account allow it to colour. Remove the bay leaf from
the milk, add to the roux and whisk together until smooth.
3. Set the sauce to cook on
the lowest heat possible (preferably using a heat-diffuser mat) and stir, fairly constantly, using a wooden spoon. The consistency will soon become silky and unctuous. After about 10-15 minutes, stir in the cheese, then add white pepper, taste and adjust the salt if necessary. Cook for a further 3-4 minutes, then switch off the heat, and cover with a tight-fitting lid; this helps to prevent a skin forming. Set
aside and keep warm.
4. Add the macaroni to a pan
of lightly salted boiling water. Boil until tender, then drain thoroughly. Mix the macaroni with the cheese sauce and spoon into a lightly buttered baking dish. Cover with the sliced tomatoes, slightly overlapping the slices, and sprinkle evenly with the Parmesan.
5. Bake in the oven for
about 30 minutes, until
the tomatoes are lightly
blistered and the edges are nicely bubbling up from underneath.
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