Ingredients
100g butter
100g plain flour
1 tsp dijon mustard
2 pints milk
50ml double cream
1 bay leaf
350g mature cheddar cheese
1 pinch grated nutmeg
60g breadcrumbs
50g parmesan cheese
1 tsp chopped fresh thyme
Salt and pepper
1 punch cherry tomatoes
Here’s how
Place the butter into a large saucepan on a low heat.
When the butter is melted add the flour and continue to stir for 1-2 minutes as it's important that you cook the flour out before adding the milk a little at a time until your sauce thickens.
As the ingredients become a sauce turn the heat down to low as you don’t want to burn the sauce, it's easily done at this point.
Pour in the cream, add the bay leaf, grated cheese, mustard and nutmeg.
Stir together and allow the flavours to infuse white you cook the pasta in plenty of salted boiling water for 9 minutes
When the pasta is cooked drain and add to the cheese sauce
Remove the bay leaf and add the chopped thyme.
Pour the pasta and ace into an ovenproof dish, top with breadcrumbs and grated Parmesan cheese.
Cut the cherry tomatoes in half and poke them into the top of the mac and cheese.
Bake in a preheated oven for 15 minutes at 200c or until golden and crispy.
