Macaroni Cheese

INGREDIENTS

700ml milk
25g cornflour
1 heaped tsp english mustard
1 garlic clove finely chopped
generous pinch of chrushed dried chillies
140g extra mature cheese, i use davidstow
25g parmesan
25g fresh breadcrumbs
450g baby plum or cherry tomatoes
1 bunch spring onions
200g macaroni

METHOD.

1, mix 3tbsp of milk with cornflour and mustard and set aside, heat rest of milk with garlic untill just coming too the boil. remove from heat sprinkle in crushed chillies and leave to infuse.

2, grate the cheese, mix handful of cheese with breadcrumbs, keeping rest separate. slice spring onions finely and slice tomatoes. heat oven too 190c/fan170c/ gas 5

3, bring pan of water too boil, tip macaroni in, stir so it dont stick. cook for 6 mins, stirring sometimes. tip spring onions and cook for another 2 mins.

4, mean while make the sauce, add the cornflour mix too milk, return too heat, bring too boil till thick and smooth. remove from heat and stir in parmesan and most of the cheese.

5, drain macaroni, run under hot tap. pour into oven proof dish, add the sauce.

6, put chopped tomatoes on the top, along with breadcrumbs and then the left over cheese.

7, bake for 15 mins or till golden brown and bubbling.