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Mac 'n' cheese
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A wonderfully rich and comforting dish, macaroni cheese is always sure to please. Marcello Tully's recipe is easy to follow, and is topped with tomato slices for balance against the creamy white sauce. To make the recipe fully vegetarian, replace the Parmesan with a suitable hard cheese such as Twineham Grange.
First published in 2015
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Ingredients
Metric
Imperial
Macaroni
- 500g of macaroni pasta
- 1 pinch of salt
- 1 drop of vegetable oil
Cheese sauce
- 15g of plain flour
- 1/2 tsp mustard powder
- 730ml of milk
- 65ml of single cream
- 150g of mature cheddar, grated
- 65g of Parmesan, grated
- 20ml of sunflower oil
- 5g of salt
- 1 pinch of black pepper
Topping
- 4 tomatoes, sliced
SAVE RECIPE
Method
1
Preheat the oven to 160°C/gas mark 2. Bring a pot of lightly salted water to the boil. Add the pasta and cook for 8-10 minutes
- 500g of macaroni pasta
- 1 pinch of salt
2
Drain the pasta and run under cold water for 30 seconds to halt the cooking process. Mix in a little bit of vegetable oil - this will stop the pasta from sticking together
- 1 drop of vegetable oil
3
For the cheese sauce, heat the sunflower oil in a pan, then add the salt, pepper, mustard powder and flour, stirring well
- 20ml of sunflower oil
- 5g of salt
- 1 pinch of black pepper
- 1/2 tsp mustard powder
- 15g of plain flour
4
Slowly whisk in the milk and cream. The sauce will start to thicken as it comes to the boil. Simmer for 2 minutes and then remove from the heat
- 730ml of milk
- 65ml of single cream
5
Add the grated cheese and stir until fully melted
- 150g of mature cheddar, grated
- 65g of Parmesan, grated
6
In a large bowl, combine the pasta with the sauce and mix well. Transfer to a casserole dish and use a wooden spoon or palette knife to smooth the surface
7
Arrange the sliced tomatoes on top, in your chosen pattern
- 4 tomatoes, sliced
8
Place in the oven for 20 minutes, or until the edges and top begin to harden slightly and the tomato is cooked. Divide the mac 'n' cheese onto plates and serve immediately
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