This version is from Simon Hopkinson’s ” The Vegetarian Option”.
Ingredients
- 1 1/4 cups milk
- 1 fresh bay leaf
- freshly grated nutmeg
- sea salt and white pepper
- 3 tbsps butter
- 2 tbsps plain flour
- 3/4 cup sharp cheddar grated
- 1 1/2 cups macaroni
- 4 small ripe tomatoes thinly sliced
- 1 tbsp freshly grated parmesan
Servings:
Instructions
- First make the cheese sauce. Heat the milk with the bay, nutmeg and a little salt. Simmer for a few minutes then take off the heat and cover. Set aside for 10 minutes. Preheat the oven to 180 C, 160 Fan, Gas 4.
- In another pan melt the butter and stir in the flour. Cook gently for a minute or two, but do not allow to colour. Remove the bay leaf from the milk, then gradually add the milk to the roux, stirring until smooth. Set to cook on the lowest possible heat, using a diffuser mat if you have one and stirring often.
- After 10-15 minutes stir in the cheddar cheese then add pepper and check salt. Cook for another 3-4 minutes. Turn off the heat and cover with a tight fitting lid. Keep warm.
- Add the macaroni to a pan of lightly salted boiling water and boil until tender then drain very well. Mix with the cheese sauce and spoon into a lightly buttered baking dish.
- Cover with the tomatoes, slightly overlapping the slices, and sprinkle evenly with the parmesan.
- Bake in the oven for 30-40 minutes until the tomatoes are lightly blistered and the edges are bubbling up nicely.
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