Consuming Passions - Worldwide Events Managers

Macaroni Three Cheese

Serves: 6

Notes

Highly popular with local children, this is a variation on an old favourite, using three cheeses in the sauce. That’s not obligatory, it works perfectly well with a tasty cheddar. If using just cheddar, use 200g.

Ingredients

• 300g macaroni (uncooked)
• 2 small tomatoes (about 200g)
• 2 Tbsp butter (40g)
• 2 Tbsp cornflour (20g)
• 750 ml milk
• 150g cheddar cheese (grated)
• 50g mozzarella cheese (grated)
• 25g parmesan or Romano cheese (grated)
• 1/4 tsp ground black pepper
• 1/4 tsp white pepper (optional)
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp nutmeg
• Salt

Method

Place macaroni into rapidly boiling salted water and allow to cook until al dente. Drain. Slice the tomatoes very thinly. To make the cheese sauce, put butter in a heavy based saucepan and once melted, add the cornflour, stir for about 3-4 minutes over medium heat. Add milk a little at a time, stirring continuously until a smooth sauce is achieved. (Or pour in pre-heated milk in one go.) Add the cheese (saving a couple of tablespoons of cheddar for the topping.) Keep stirring to keep the smooth consistency. Finally, add the nutmeg, pepper and cayenne, and stir in. Mix macaroni with the sauce and pour into a lightly greased baking dish. Place the tomato slices on top, add remaining cheese. Bake in a hot oven (200C) or place under the grill, long enough to brown the top.