Macaroni cheese with baby tomatoes and olives

Recipe from: 13 January 2016
recipe, macaroni, pasta, dinner, cheese, tomatoes,

Ingredients 8
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 60
    ml
    butter
  • 60
    ml
    flour
  • 500
    ml
    milk
  • 200
    g
    grated Cheddar
  • 400
    g
    macaroni or penne pasta, cooked and drained
  • 1
    punnet mini tomatoes
  • handful
    pitted olives
  • 1
    onion, sliced
 

Method

00:10
 
Heat the butter in a saucepan, then stir in the flour. Cook over a medium heat, stirring until mixture starts to foam. Remove from the heat and cool slightly.

Add the milk, a little at a time. Whisk until smooth. Continue until all the milk has been added.

Return to the heat and cook, stirring continuously with a wooden spoon until thickened. Stir in half the cheese and season to taste.

Pour over the pasta. Stir to coat well. Spoon into an ovenproof dish. Top with tomatoes, olives, onion and remaining cheese. Cook under the grill for 5-10 minutes, until golden.

Text and image: Ideas magazine

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Read more on: dinner  |  recipe  |  pasta  |  macaroni  |  olives  |  tomatoes  |  cheese
 

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