Mary Berry - Macaroni Cheese with Cherry Tomato Topping (543 or 362 Calories)

Macaroni Cheese with Cherry Tomato Topping (543 calories as a main course serves 4 recipe or 362 as a side serves 6 portion)

Recipe Book: Mary Berry Cookery Course 

Buy the Book Here

Review: 🌟🌟🌟🌟🌟 OMG! Fantastic! What more can I say? I have been searching for the perfect Mac n Cheese ever since I fell in love with the Booths supermarket frozen mac n cheese. I'd been trying a variety of recipes and none of them hit the mark.....until this one! Bet it tastes even better with some crispy streaky bacon chopped up and mixed in.....mmmmmm maybe next time!I used semi skimmed milk and Cathedral City Mature (I like strong cheese) cheddar Light to reduce some calories off the calorie count stated and it was perfect. Mary Berry you are amazing! You are now on a par with my love for Hairy Biker recipes.

Full Recipe Below

PER SERVING (4)

Calories: 543

Saturated fat: 17g

Unsaturated fat: 11g

Sodium: 496mg

Ingredients

30g butter, plus extra for greasing

200g short-cut macaroni

30g plain flour

600ml (1 pint) hot milk

115g mature Cheddar

cheese, grated

60g Parmesan cheese, grated

1 rounded Dijon mustard

salt and freshly ground black pepper

12 cherry tomatoes, halved

1 tbsp chopped fresh parsley, to garnish

Method

1. Preheat the oven to 200°c (fan l80°C/400°F/Gas 6). 
2. Lightly grease medium, shallow baking dish. 
3. Cook the macaroni in a pan of boiling salted water for about 10 minutes (or according to packet instructions) until just tender, stirring occasionally. 
4. Drain well and set aside.
5. While the macaroni is cooking, melt the butter in a large pan. 
6. Sprinkle in the flour and cook, stirring, for 1-2 minutes. 
7. Remove the pan from the heat and gradually stir in the milk. 
8. Return to the heat, bring to the stirring constantly until the mixture thickens. 
9. Lower the heat and simmer for about 4-5 minutes, stirring often, until the sauce is thick and smooth.
10. Remove the sauce from the heat. 
11. Mix the two cheeses together. 
12. Stir the mustard into the sauce with most of the cheese (reserve a handful for the topping) and the macaroni, then season with salt and pepper.
13. Spoon the macaroni cheese into the baking dish, then scatter over the halved cherry tomatoes and the reserved cheese. Season with pepper.
14. Bake for about 15-20 minutes until golden and bubbling. For a more brown topping, finish off quickly under a hot grill. 
15. Garnish with parsley.

Aga conversion: Pasta boiled on boiling plate. Sauce made on simmering plate. Cooked in roasting oven on grid shelf on bottom set of runners for 18 minutes.

Will I make this again? Stupid question....YES!