1. Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5
2. Cook the macaroni, until tender.
3. Melt the butter in a large saucepan and cook the onion for 3-4 mins until softened, but not brown.
4. Remove from the heat and stir in the flour. Return to the heat and cook gently, until the mixture has a sandy texture.
5. Remove from the heat and add the milk a little at a time, stirring it in to blend.
6. Heat, stirring constantly, until thickened and smooth.
7. Remove from the heat and add the cheese and the mustard. Season with some pepper.
8. Drain the cooked pasta and stir it into the hot cheese sauce.
9. Place the mixture into a baking dish.
10. Top with the sliced tomatoes and sprinkle the extra cheese.
11. Bake for 15-20 mins until piping hot, then serve.
Tomatoes, Sliced | 3 |
English Mustard | 1.5 tsp. |
Cheddar Cheese, Grated | 150g |
Semi-skimmed Milk | 750 ml |
Plain Flour | 75g |
Onion, Finely Chopped | 1 |
Butter | 50g |
Macaroni | 500g |
Ground Black Pepper |
When you think of a burger, you traditionally think of the American style beef burger patty in a sesame seeded bun with a few thinly sliced tomatoes, lettuce, possibly a pickle or two and a generous h... keep reading
One of the great wines from France. Love for vines and wine and the awareness of the need to respect the earth and its terroir have led Chapoutier to adopt a biodynamic cultivation method. Braille on the label has become one of his noticeable trademarks.Buy this wine if you like: Full-bodied red with an opulent character and warm, rich spice.