Ready in: 30 to 60 mins
Ingredients:250g macaroni (or choose penne or rigatoni if you prefer)
4-5 small tomatoes, cut in halves or wedges
1 tbsp pine nuts
a few fresh basil leaves
[hd]For the sauce:[/hd]
450ml Gold Top milk
25g plain flour
1 tsp ready made English mustard, optional
175g mature vegetarian Cheddar, grated
salt and freshly ground black pepper
- Set the oven to 200C/400F/Gas 6. Add the pasta to a large pan of boiling salted water and cook for 8 to 10 minutes.
- Meanwhile, pour the milk into a pan, whisk in the flour and add the butter. Cook over a medium heat, stirring until the sauce thickens and comes to the boil. Simmer for three minutes. Stir in the mustard if using, about 3/4 of the cheese and seasoning.
- Drain the pasta, put it back in the pan and stir in the sauce. Spoon the mixture into a shallow, buttered, ovenproof dish.
- Arrange the tomato halves on the top and sprinkle with pine nuts and the rest of the cheese. Bake near the top of the oven for about 20 minutes until browned and piping hot. Serve with a crisp winter salad or green vegetables.