Macaroni cheese with rosemary sourdough croutons

Name: Macaroni cheese with rosemary sourdough croutons
Yield: Serves 4
Ingredients: 50 g mature Cheddar cheese or Gruyère cheese, grated; 50 g Parmesan cheese, grated; 200 ml double cream; 200 ml milk; salt and pepper; 2 tbsp plain flour; 400 g dried macaroni; pinch of salt; 50 g butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

This dish can easily turn into a blobby mess if you overcook the pasta, so aim to have it just on the hard side of al dente. Make your white sauce slightly runnier than normal (only just coating the back of a spoon) because pasta absorbs moisture and also dries out a bit in the oven.

Ingredients

400 g dried macaroni
pinch of salt
2 handfuls of Rosemary Sourdough Croutons, crushed

Main course
Lunch
Vegetarian

Method

Preheat the oven to 220°C/fan 200°C/gas mark 7.

Cook the pasta in plenty of salted boiling water for 1–2 minutes fewer than the packet instructions, until barely al dente.

Meanwhile, make the cheese sauce. Melt the butter in a saucepan, add the flo