Macaroni Cheese
Allergens 
Egg Free
Nut Free
Servings 6
Ingredients
- 250 g macaroni pasta
- 40 g unsalted butter
- 40 g plain flour
- 1 pint full fat milk
- 250 g cheddar cheese grated
- 1 tomato sliced
Instructions
- Cook the macaroni in a saucepan of boiling water for 8-10 minutes and set aside.250 g macaroni pasta
- Meanwhile, melt the butter over a medium heat in a saucepan bigger than the one you cooked your macaroni in. Add the flour and stir to form a roux, cooking for a few minutes.40 g plain flour, 40 g unsalted butter
- Gradually whisk in the milk a little at a time, stirring constantly for 10-15 minutes until it's a thick and creamy sauce.1 pint full fat milk
- Preheat your grill.
- Remove your sauce from the hob and add around 175g of your cheese and stir until the cheese is well combined into the sauce. Add the macaroni and mix well.250 g cheddar cheese
- Add to an ovenproof container. *If freezing, divide into portions here and freeze
- Sprinkle the remainder of the cheese over the top and add the sliced tomato.250 g cheddar cheese, 1 tomato
- Put under the grill for a few minutes until brown and bubbling.
Notes
Store any leftovers in the fridge and use within two days. If freezing, this dish is best if divided into portions prior to grilling and frozen for up to three months.
When you’re ready to use, defrost overnight in the fridge, top with fresh cheese and bake in the oven for around 15 minutes, until hot all the way through.
Products we used in this recipe 
Heart Plate
