Friday, 5 December 2008

Penne Cheese with Tomato Ketchup

This is really a variant on macaroni and cheese or 'mac + cheese', but I never have macaroni pasta in, so I always end up using different pasta types.


Penne Cheese

  • 400g penne pasta

  • 1 large pot of boiling water

  • 2 teaspoons mustard powder(optional)

  • 25g cheddar cheese, finely grated

  • 40g breadcrumbs

  • 1.5 pints milk

  • 3 tablespoons plain flour

  • 25g butter

  • 200g cheddar cheese, coarsely grated

Tomato Ketchup

  • 2 tins chopped tomatoes

  • 1 tablespoon mustard or mustard powder

  • 2 tablespoons vinegar

  • 2 tablespoons caster sugar

  • 1 teaspoon salt

  • 1 teaspoon corn flour


Penne Cheese

  1. Put the pasta in the pan of boiling water and start timing it for the length of time written on the packet

  2. Mix the 25g of cheese with one teaspoon of mustard and the breadcrumbs; this will be the topping for the penne cheese

  3. Mix the milk, flour, remaining teaspoon of mustard and butter in a pan

  4. Heat the milk and flour mixture on a moderate heat, stirring every minute

  5. After 7 or 8 minutes the milk and flour mixture should have started to thicken, if it hasn't then wait until it has

  6. Once the mixture has thickened turn the heat right down to the lowest setting under the pan

  7. When the pasta is ready, before draining the pasta place the remaining cheese into the thick flour and milk sauce

  8. Drain the pasta and mix in with the cheese (flour and milk) sauce

  9. Sprinkle the breadcrumb mixture over the top of the pasta and sauce

  10. Place under a high grill for 5 minutes or until the top has started to brown off

Tomato Ketchup

  1. Place all the ingredients in a pan and mix well

  2. Either use the 'jam' setting on a bread maker or simmer gently for an hour, stirring every 5 minutes

  3. Leave to cool for at least 30 minutes, preferably in the fridge

Serves 4.

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