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.
Ingredients:
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
Method:
Penne Cheese
- Put the pasta in the pan of boiling water and start timing it for the length of time written on the packet
- Mix the 25g of cheese with one teaspoon of mustard and the breadcrumbs; this will be the topping for the penne cheese
- Mix the milk, flour, remaining teaspoon of mustard and butter in a pan
- Heat the milk and flour mixture on a moderate heat, stirring every minute
- After 7 or 8 minutes the milk and flour mixture should have started to thicken, if it hasn't then wait until it has
- Once the mixture has thickened turn the heat right down to the lowest setting under the pan
- When the pasta is ready, before draining the pasta place the remaining cheese into the thick flour and milk sauce
- Drain the pasta and mix in with the cheese (flour and milk) sauce
- Sprinkle the breadcrumb mixture over the top of the pasta and sauce
- Place under a high grill for 5 minutes or until the top has started to brown off
Tomato Ketchup
- Place all the ingredients in a pan and mix well
- Either use the 'jam' setting on a bread maker or simmer gently for an hour, stirring every 5 minutes
- Leave to cool for at least 30 minutes, preferably in the fridge
Serves 4.
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