Mighty Macoroni and cheese I am always trying new recipes for Florence, she particularly liked this dinner so thought I would share. Annabel Karmel usually gets it right when it comes to baby/toddler food but if it dosen’t take Flossie’s fancy, me or Jon would gladly eat it! Ingredients 350 g macaroni 4 medium tomatoes, skinned, seeded and chopped 75g sliced ham, shredded (optional) Cheese Sauce 45g butter 45g flour 450 ml milk 85g Gruyère, grated 60g freshly grated Parmesan 150g mascarpone
Topping 40g breadcrumbs (2 medium slices bread, white or wholemeal, crusts removed) 20g freshly grated Parmesan
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 Parmesan 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 Parmesan and sprinkle on top. Place under a preheated grill until golden and bubbling.
We did not get a look in at this dish! She loved it, and finished the rest from the pan also.