40 minutes - Serves 4
Vegetarian
Ingredients
- 300g macaroni pasta
- 40g butter
- 40g plain flour
- 600ml whole milk (warm)
- 150g mature cheddar, grated
- 50g parmesan, grated
- 1 tsp mustard powder (optional)
- Salt & black pepper
- 200g Isle of Wight tomatoes, halved
- 2-3 tbsp Isle of Wight Tomatoes Makhani sauce
- 2 tbsp breadcrumbs (optional, for topping)
- Olive oil, for drizzling
- Fresh basil or parsley, to garnish (optional)
Method
Cook macaroni in salted water until just al dente. Drain and set aside.
Melt butter in a pan, stir in flour to make a roux.
Gradually whisk in warm milk until smooth and thickened.
Stir in cheddar, parmesan, mustard, and Makhani sauce. Season well.
Combine pasta and sauce in a baking dish. Top with halved tomatoes and breadcrumbs.
Bake at 200 °C (fan 180 °C) for 20-25 mins until bubbling and golden.
Serving Suggestion / Finishing Touch
Serve straight from the oven with a crisp salad or just a big spoon - no rules here.
