INGREDIENTS:
600g macaroni or penne pasta
75g butter, plus extra for greasing
75g plain flour
2 pints whole milk
1/2 pint water
1 1/2 tbsp dijon mustard
200g mature cheddar
Salt & freshly ground pepper
1-2 tbsp worcestershire sauce
4 tbsp grated parmesan
3 tomatoes, thickly sliced
8 cherry tomatoes, halved
SERVES 6-8
INSTRUCTIONS:
Bring a large pot of salted water to the boil. Add the pasta and cook until tender. Remove from the heat and leave covered.
Melt the butter in a medium pan, add the flour and whisk until combined. Cook for a few minutes, stirring, to remove the raw taste from the flour. Gradually pour in the milk and keep whisking to ensure no lumps.
Add the mustard, season with salt and pepper. Add the cheese and stir until melted. Remove from the heat and whisk the worcestershire sauce through the thick cheese sauce. Preheat the grill to high.
Drain and rinse the pasta with boiling water to prevent it sticking together. Return it to the large pot and pour over the hot sauce. Stir until the pasta is well coated. Tip into a large baking dish. and scatter over the grated parmesan. Finally top with the tomato slices and place under the hot grill for about ten minutes or until golden and bubbling.
