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Macaroni cheese with rosemary sourdough croutons
- Serves
4
- Difficulty
Medium
By Tonia George
Published 2014
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 - pinch of salt
2 handfuls
Method
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
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