Recipes
Creamy Macaroni Cheese
Even the fussiest of eaters will love this dish. You can make it with or without the ham and tomato; it’s a really delicious cheese sauce on its own. Suitable for freezing.
Serves 4.
Ingredients
- 350g macaroni
- 4 medium tomatoes, skinned, seeded and chopped
- 75g sliced ham, shredded
- 45g butter
- 45g flour
- 450ml milk
- 85g Gruyere cheese, grated
- 80g Parmesan cheese, freshly grated
- 150g Mascarpone
- 40g fresh breadcrumbs
- 20g Parmesan, freshly grated
Method
- Cook the pasta according to the packet instructions.
- Melt the butter, stir in flour and cook for one minute.
- Gradually add milk, stirring over low heat for 5 minutes. Take off the heat, stir in Gruyere and Parmesan until melted, then the Mascarpone.
- Drain the pasta, return to the pan, pour over the cheese sauce and heat through gently. Stir in chopped tomatoes and shredded ham.
- Transfer to a greased ovenproof dish. Mix together the breadcrumbs and Parmesan and sprinkle on top. Place under a preheated grill until golden and bubbling.