Macaroni & Double Cheese
oven, ovenproof dish, aluminum foil, pan, ovenproof pot
Preheat the oven to 190 / 170 (Fan) / Gas Mark 5
- ovenproof dish
- aluminum foil
Grease an ovenproof dish and a sheet of foil large enough to cover it.
- 100 g macaroni
Add the macaroni to a large pan of boiling water and boil for around 4 minutes. Drain
- ½ cauliflower
- ½ broccoli
Add the cauliflower and broccoli (both cut into florets) to a large pan boiling water and boil for 4 minutes. Then drain.
- 25 g butter
- 25 g flour
- ½ tsp cayenne pepper
Melt the butter in a pan. Stir in the flour and cayenne pepper and cook, stirring, for 1 minute or until it forms a paste.
- 300 ml milk
Take the pan off the heat and gradually whisk in the milk.
Return to the heat and bring to the boil, whisking until the sauce has thickened.
- ½ tsp Dijon mustard
Add the mustard and season.
Remove from the heat.
- 37½ g extra mature cheese
- 25 g blue cheese
Set aside about a quarter of the cheese (grated). Add the remaining mature cheese, plus the blue cheese (crumbled) and stir until melted.
- 1½ tbsp water
- ovenproof pot
Combine the vegetables, sauce and pasta with the water, then place in an ovenproof dish.
- 2 tomatoes
Slice the tomatoes and place on top then cover with the remaining cheese.
Bake for 20-25 minutes until golden.