Macaroni cheese with tomato
- 250g macaroni
- 50g butter
- 40g plain flour
- ¼ level tsp cayenne pepper
- ¼ level tsp dry mustard powder
- 600ml whole milk
- 250g Cheddar cheese, grated
- 4 vine-ripened tomatoes
- 25g fresh breadcrumbs
Pre-heat the oven to 190C/170C Fan/Gas 5. Add the macaroni to a large pan of lightly salted water and cook following packet instructions. Drain in a colander and rinse well under cold running water. Set aside.
Melt the butter in a medium-sized pan, then stir in the flour, cayenne pepper and mustard powder. Cook over a low heat for 1 minute, stirring with a wooden spoon all the time.
Take the pan off the heat and gradually beat in the milk, using a wire whisk. Heat until boiling, whisking all the time, making sure you take the whisk right into the edges of the pan. Simmer for a minute.
Remove from the heat and stir in the macaroni and all but a handful of the grated cheese. Season.
Put in an ovenproof dish. Slice the tomatoes and arrange on top. Mix the reserved cheese with the breadcrumbs and scatter on top.
Cook in the oven for 20-25 minutes or until heated through and the crumb topping is crisp.