Toddler macaroni cheese

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Ingredients
350 g (12 oz) macaroni

Cheese Sauce

45 g (1 1/2 oz) butter
45g (1 1/2 oz) flour
450 ml (15 fl oz) milk
85 g (3 oz) Gruyère, grated
60 g (2oz) freshly grated Parmesan
150 g (5 oz) mascarpone

Extra parmesan to sprinkle on top

Method
Cook the pasta according the packet instructions in plenty of salted boiling water.

Melt the butter, stir in the flour and cook for 1 minute. Gradually add the milk, stirring over a low heat for 5–6 minutes. Take off the heat, stir in the Gruyère and Parmesan until melted, then the mascarpone.

Drain the pasta, return to the pan, pour over the cheese sauce and heat through gently. Stir in the chopped tomatoes and shredded ham.


Transfer to a greased ovenproof dish (approximately 26 cm x 17 cm x 5 cm (9 in x 6 in x 2 in). Mix together the breadcrumbs and Parmesan and sprinkle on top. Place under a preheated grill until golden and bubbling.


Information

Suitable for freezing
MAKES 4 PORTIONS

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