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- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
- Serves: 6
WHAT YOU’LL NEED
- 500g macaroni
- 50g butter
- 50g plain flour
- 650ml milk
- 2 tbsp Dijon mustard
- 350g mixed cheeseboard cheese (Cheddar, Stilton, Brie etc), grated/thinly sliced
- 3 tbsp garlic & rosemary breadcrumbs
- 2 tbsp olive oil
WHAT YOU’LL NEED TO DO
- Preheat the grill to hot. Bring a large pan of water to a rolling boil and cook the macaroni according to pack instructions. Drain and set aside.
- Melt the butter in a large saucepan, add the flour and cook for 1 minute. Gradually, add the milk a splash at a time, stirring continuously to avoid lumps until a smooth sauce has formed. Stir in the mustard and ¾ of the cheese. Then add the cooked macaroni and stir until coated.
- Tip into a 2-litre ovenproof dish. Scatter with the remaining cheese followed by the garlic & rosemary breadcrumbs, drizzle with olive oil and pop under the grill for 5 minutes until golden, bubbly and crisp on top. Serve with dressed salad leaves.
Recipe and image courtesy of Waitrose & Partners
