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Ingredients
600ml Essential Semi-Skimmed Milk
½ small Essential Onion (or the top of an Essential Leek, washed)
1 bay leaf
A few black peppercorns
50g Essential Unsalted Butter
50g Essential Plain Flour
175g Essential Mature Grated British Cheddar
1 tsp Essential English Mustard, or to taste
300g Essential macaroni
1 tbsp Essential Olive Oil
250g Essential Cherry Tomatoes, halved
25g Essential Ready Salted Crisps
240g Essential Round Beans
Method
Preheat the oven to 200ºC,
gas mark 6. Put the milk in
a saucepan with the onion
or leek top, bay leaf and
peppercorns. Bring to just
below boiling then set aside
for 15 minutes to infuse. Strain
the milk into a jug
Melt the butter in a
medium-sized saucepan over
a medium heat. Add the flour,
stir to create a paste and
cook for 3 minutes, stirring
occasionally. Take off the heat
and beat the milk into the pan
in 4 additions, beating after
each one until smooth. Return
to the heat and simmer for
1-2 minutes, stirring often,
until thickened. Take off the
heat and add 150g Cheddar
and the mustard. Season to
make a well-flavoured sauce,
then set aside.
Cook the macaroni
according to pack instructions,
until almost done. Meanwhile,
heat the oil in a frying pan and
add the tomatoes. Season and cook over a high heat for
about 5 minutes, until starting
to caramelise. Drain the pasta,
combine it with the cheese
sauce, then gently fold in the
tomatoes and their juices.
Transfer to a large oven
dish. Roughly crush the crisps
in the bag, then open and
combine with the remaining
25g cheese. Scatter over the
pasta. Bake for 20-25 minutes,
until bubbling and golden on
top. Cook the green beans
according to pack instructions
and serve alongside.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,047kJ/ 728kcals
Fat
34g
Saturated Fat
19g
Carbohydrates
74g
Sugars
13g
Fibre
5.5g
Protein
28g
Salt
1.2g
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