Macaroni cheese

  • Butter
  • 10 Small shallots
  • 10 Baby tomatoes
  • 8 slices of Pancetta or 4 bacon rashers cut into small pieces optional
  • 1 pint of milk
  • 150-200g of mature cheddar cheese grated
  • 1 Tablespoon plain flour
  • 1 Teaspoon of dijon mustard
  • 1 Tablespoon of bread crumbs
  • 1 Tablespoon of finely grated parmesan cheese
  • 250-300g macaroni
  • Put a dessertspoon of butter in a frying pan, gently fry the shallots, (pancetta or bacon) for about 5 minutes.
  • Add the tomatoes and fry for another 2 minutes. Turn the heat off.
  • Put the macaroni in a pan full of water and cook gently for about 8 minutes.
  • Put 100g of butter in a pan, gently melt. Add a tablespoon of flour.and gently stir into the butter.
  • Slowly add the pint of milk stirring until the mixture is slightly thick.
  • Add the grated cheddar cheese and stir through for a minute until melted.
  • Drain the macaroni and put into an ovenproof dish.
  • Mix in the shallot, (pancetta or bacon) and tomatoes.
  • Pour the cheese sauce over the top.
  • Sprinkle the breadcrumbs over the surface and then the parmesan.cheese.
  • Bake in a 180 oven for 20 minutes.