A comforting Italian classic that's easy to make.
(13 votes)
Cook: 55 Mins
Serves: 4
Price: £1.10 per serving
Nutritional Information
Each 376g serving contains
Energy
2715kj
648kcal
2715kj
648kcal
32%
Fat
39g
39g
High
56%
56%
Saturates
24g
24g
High
121%
121%
Sugars
8g
8g
Med
9%
9%
Salt
1.5g
1.5g
High
25%
25%
of your reference intake.
Typical energy values per 100g:
722kj/173kcal
Typical energy values per 100g:
722kj/173kcal
Ingredients
250g macaroni
50g butter
40g plain flour
¼ level tsp cayenne pepper
¼ level tsp dry mustard powder
600ml whole milk
250g Cheddar cheese, grated
4 vine-ripened tomatoes
25g fresh breadcrumbs
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Add the macaroni to a large pan of lightly salted water and cook following packet instructions. Drain in a colander and rinse well under cold running water. Set aside.
2
Melt the butter in a medium-sized pan, then stir in the flour, cayenne pepper and mustard powder. Cook over a low heat for 1 minute, stirring with a wooden spoon all the time.
3
Take the pan off the heat and gradually beat in the milk, using a wire whisk. Heat until boiling, whisking all the time, making sure you take the whisk right into the edges of the pan. Simmer for a minute.
4
Remove from the heat and stir in the macaroni and all but a handful of the grated cheese. Season.
5
Put in an ovenproof dish. Slice the tomatoes and arrange on top. Mix the reserved cheese with the breadcrumbs and scatter on top.
6
Cook in the oven for 20-25 minutes or until heated through and the crumb topping is crisp.