MAKHANI MAC & CHEESE

• 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)

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.