Macaroni Cheese

Macaroni & Cheese

Macaroni & Cheese

The weather is starting to get really chilly so I believe this Macaroni & Cheese recipe will do the trick in warming you up and your family. This recipe is compliments of “Female First” a U.K. Online Magazine. When you get a chance head over to their site for additional recipes. 


Serves 4-5
250g (8oz) macaroni (or penne or rigatoni if you prefer)
4-5 small tomatoes, cut in halves or wedges
1 tablespoon pine nuts
A few fresh basil leaves


450ml (3/4 pint) Gold Top milk
25g (1oz) (2 tablespoons) plain flour
25g (1oz) butter
1 teaspoon ready made English mustard, optional
175g (6oz) mature Cheddar cheese, grated
Salt and freshly ground black pepper

1 Set the oven to Gas Mark 6 or 200°C. Add the pasta to a large pan of boiling salted water and cook for 8-10 minutes.

Meanwhile make the sauce: Pour the Gold Top milk into a pan, whisk in the flour and add the butter. Cook over a medium heat, stirring until the sauce thickens and comes to the boil. Simmer for 3 minutes. Stir in the mustard, if using, about three quarters of the cheese and some seasoning.

3 Drain the pasta, put it back in the pan and stir in the sauce. Spoon the mixture into a shallow, buttered, ovenproof dish.

4 Arrange tomato halves on the top and sprinkle with pine nuts and the rest of the cheese. Bake near the top of the oven for about 20 minutes until browned and piping hot.

Serve with a crisp winter salad or green vegetables.