Double Baked Mac & Cheese with Roasted Vine Tomatoes
by chef Leslie Waters
- 900 ml Hollis Mead Organic Milk
- 175 g strong mature Cheddar cheese, grated
- 300 g macaroni, cooked as directed on the packet
- 400 g baby vine tomatoes washed and kept on vine
- 6 rashers streaky smoked bacon
- 4 tbsp plain flour
- 3 tbsp white breadcrumbs
- 1 tbsp Dijon mustard
- 4 tbsp olive oil
- Grated nutmeg
- Chilli or olive oil to drizzle (optional)
- Salt & freshly ground black pepper
Preheat the oven to gas mark 6/200C/400F.
In a pan, heat 3 tablespoons of the oil, add the flour and mustard and cook over a medium heat for 30 seconds. Remove from the heat and add all of the Hollis Mead Organic Milk. Whisk well until all the lumps have gone, then return to heat and bring to the boil, stirring all the time. Simmer for 4/ 5 minutes until thickish and smooth. Add 3/4 of the cheese, remove from the heat and stir until melted. Season to taste.
Stir the cooked macaroni into the sauce and transfer to one large or two medium, shallow, ovenproof dishes. Mix together the remaining cheese and breadcrumbs and scatter over the dish.
Bake in the oven for approximately 15 minutes, until golden and bubbling hot and a good crust has formed.
Remove the mac & cheese from the oven, lay the tomato vine over the top, drizzle with a dash of chilli or olive oil and return to the oven for a further 10 minutes.
Meanwhile, grill or fry the bacon until crisp. Crumble the bacon over the mac & cheese and serve at once.
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