Ingredients
350 g macaroni
4 medium tomatoes, skinned, seeded and chopped
75 g sliced ham, shredded (optional)
4 medium tomatoes, skinned, seeded and chopped
75 g sliced ham, shredded (optional)
Cheese Sauce
45 g butter
45 g flour
450 ml milk
85 g Gruyère, grated
60 g Italian hard style cheese, grate
150 g mascarpone
45 g flour
450 ml milk
85 g Gruyère, grated
60 g Italian hard style cheese, grate
150 g mascarpone
Topping
40 g breadcrumbs (2 medium slices bread, white or wholemeal, crusts removed)
20 g Italian hard style cheese, grated
20 g Italian hard style cheese, grated
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 the Italian hard style cheese 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 the Italian hard style cheese and sprinkle on top.
- Place under a preheated grill until golden and bubbling.
