Cheese Macaroni

Ingredients

• 400 g short macaroni
• Salt
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 1 tsp sharp mustard
• 300 g grated cheddar
• Cayenne pepper
• 200 g cocktail tomatoes
• 1 tbsp breadcrumbs
• butter (for the pans)
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 200°C fan-forced. Grease four ovenproof ramekins.

2. 2.

   Cook the macaroni according to package instructions in plenty of boiling salted water until very firm, drain into a colander, rinse with cold water and let drain.

3. 3.

   Melt the butter in a saucepan over low heat, sprinkle the flour over it and whisk until foamy. Gradually stir in the milk and simmer for 2‑3 minutes on low to thicken, then stir in the mustard. Remove from heat. Stir about two‑thirds of the cheese into the sauce. Season the cheese sauce with salt and cayenne pepper.

4. 4.

   Wash and halve the tomatoes. Mix the macaroni with the tomatoes into the sauce and distribute among the four ramekins. Combine the remaining cheese with the breadcrumbs and sprinkle over the noodles. Bake in the oven for about 25 minutes until golden brown, then serve sprinkled with parsley.