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2
Easy
25 min
By Jo Pratt
Published 2009
For a chilly evening you can’t beat this comforting, grown-up version of macaroni cheese. The tangy blue cheese and white wine in the sauce prevent it from being too stodgy or rich (and that means a dessert should definitely follow).
Start off by cooking the macaroni until tender.
While the pasta is cooking, melt the butter in a saucepan and add the spring onions and sprig of thyme. Cook for a couple of minutes until the spring onions are softened. Stir in the flour and cook for a minute or so, stirring most of the time so the flour doesn’t burn.
Gradually pour in the white wine, stirring continuously. Add t