Macaroni with three-cheese sauce

Serves 2-4

300 g macaroni

WHITE SAUCE

80 g butter

80 g flour

750 ml milk

salt and freshly ground black pepper

100 g Cheddar cheese, grated

80 g blue cheese, crumbled

80 g Parmesan or gruyere cheese

2 large ripe tomatoes

Preheat the oven to 180 °C and grease a medium-sized ovenproof dish with butter or food spray.

Cook the macaroni in salted boiling water until al dente, drain and set aside.

WHITE SAUCE

Heat the butter in a saucepan.

Add the flour, stirring to make a roux.

Add the milk, stirring until the sauce thickens and is done.

Season with a little salt (remember the cheese is salty) and pepper to taste.

Add the three cheeses.

Put the cooked pasta in the prepared dish and pour over the sauce (add a little milk if it’s too thick).

Slice the tomatoes and arrange them on top of the macaroni.

Bake for about 10-15 minutes and serve with a green salad.

TIP: For a less rich version use only half the cheese or use only one kind of cheese.

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