RECIPE | Mini mac 'n cheese bakes

Serves: 6-8

Ingredients:

500g  macaroni 

10ml (2 tsp) oil

500ml (2 cups) milk

125g butter

60g (½ cup) cake flour

250g (2½ cups) grated combination of mature and mild cheddar  cheese 

Salt and freshly ground black pepper, to taste

2.5ml (½ tsp) ground nutmeg

250g cherry tomatoes, cut in half

60g (1 cup) fresh white breadcrumbs

Method:

1. Cook the  macaroni  in boiling salted water and drain. Toss with a little oil to stop it sticking together and set aside.
2. Preheat the oven to 180°C.
3. Heat the milk in the microwave on high for 3 minutes.
4. In a large pot, melt ¾ of the butter and stir in the flour. Cook over a low heat for 2 minutes, whisking all the time.
5. Pour in the hot milk slowly, whisking continuously for a further 2 minutes until sauce is thick and smooth.
6. Remove from heat and mix in the cheeses, salt, pepper and nutmeg.
7. Mix in the  macaroni  and pour into small individual ovenproof dishes.
8. Arrange the halved cherry tomatoes on top.
9. Rub the remaining butter into the breadcrumbs and sprinkle this mixture over the top.
10. Bake until the sauce is bubbly and browned on top — about 15 minutes.