- 250g Macaroni
- 50g butter or margarine
- 50g cake flour
- 500ml warm milk
- Salt and pepper to taste
- 230g cheddar cheese
- Fresh breadcrumbs
- 2 medium tomatoes, sliced into rounds
Pre-heat oven to 200°C.
Cook macaroni according to packet instructions until just tender/al dente.
Meanwhile, prepare the basic white sauce by melting margarine in a separate pot, and stirring in flour into a smooth paste.
Cook for 2 minutes over medium heat.
Gradually pour in warmed milk, using hand-whisk to stir continuously, until sauce thickens to a velvety smooth consistency.
Remove from the stove as it comes to boil, and season with salt and pepper.
Tip macaroni and cooking water into a colander over the sink.
Shake to remove all excess water.
Add drained pasta into a pot of sauce along with approximately 500ml of measured grated cheese.
Transfer to lightly greased oven-dish.
Arrange tomato slices over the top, and sprinkle over a mixture of breadcrumbs and remaining cheese.
Bake in pre-heated oven for 15 minutes until topping is crisp and golden.
Allow the dish 10 minutes standing time, for it to settle and firm up for easier serving.
Hints & Tips
Add fried and chopped bacon or macon with a finely chopped onion for a meaty flavour.