|40 g g||Butter Butter|
|40 g g||Flour Flour|
|600 ml ml||Milk Milk|
|50 g g||Parmesan Parmesan|
|(or a similar vegetarian alternative), finely grated|
|250 g g||Pasta Pasta|
|250 g g||Cheese Cheese|
|or Cheddar, grated|
1. Cook the macaroni in a largesaucepan of boiling salted waterfor 8-10 minutes. Drain well andset aside.
2. Melt the butter over a mediumheat. Add the flour and stir toform a roux, cooking for a fewminutes. Gradually whisk in themilk, a little at a time. Cook for10-15 minutes until thickenedand smooth.
3. Meanwhile, preheat the grill tohot. Remove the sauce from thehob, add 175g of the cheese andstir until it is well combined andmelted.
4. Add the macaroni to the sauceand mix well. Transfer to a deepovenproof dish. Sprinkle overthe remaining cheddar and theparmesan and place the dishunder the hot grill. Cook untilthe cheese is browned. Serveimmediately.