Calories per serving 360.
425 ml (15 fl oz) skimmed milk
25 g (1 oz) cornflour
1 teaspoon English mustard
100 g (3 1/2 oz) half fat Red Leicester cheese, grated
225 g (8 oz) quick cook macaroni
5O g (1 3/4 oz) stoned black olives, halved
2 tablespoons torn fresh basil
2 beefsteak tomatoes, sliced
salt and freshly ground black pepper
1. Reserve 3 tablespoons of milk and heat the rest, until just boiling. In a bowl, mix the cornflour to a paste with the reserved milk. Pour the hot milk into the cornflour paste and stir well. Return the mixture to a clean pan and cook, stirring, until the sauce thickens. Add the mustard and cheese, and stir until the cheese melts. Season to taste.
2. Cook the macaroni in lightly salted, boiling water for about 5 minutes according to the packet instructions. Drain the macaroni well and mix it into the cheese sauce along with the halved olives and basil.
3. Preheat the oven to Gas Mark 5/l90°C/fan oven I70°C. Spoon the macaroni mixture into an ovenproof dish and arrange the tomato slices on top. Season with black pepper Bake in the oven for 20 minutes until bubbling. Serve hot.
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