Cheddar // Rosemary // Cherry tomato Mac’n’Cheese

Last night I had a pretty big night out with work, which ended in us having quite a late one. And after spending all day packing up the flat today, I have to say, I’m absolutely knackered.
This Mac’n’Cheese is the perfect refuel for those kind of days. It’s a weeeeny bit special, pretty naughty, and cheese has helped to solve most of the problems I’ve had in life, so it’s definitely a winner. As you chew, the cherry tomatoes pop and mix with that delicious, bubbly molten cheese, and the smokey paprika and rosemary add a little bit more depth than just your average Mac’n’Cheese. If you’re feeling realllly crazy, you can add the zest of a lemon too for a little extra zing.

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Serves 4
You will need:

280g pasta (any one you like – obvs. macaroni is traditional but I used penne because it was what I had to hand)
40g butter
40g flour
1 tbsp chopped rosemary
1 lemon, zested
1/2 tsp paprika
salt and pepper
600ml milk
100g cherry tomatoes, halved
200g cheddar cheese, grated
Few drops of tabasco (optional)

Preheat the oven to 180 degrees.
Cook the pasta according to the packet instructions, then drain and set aside.
While the pasta is cooking, in a separate saucepan, melt the butter over a medium heat. Add the flour, rosemary, zest if you’re using, paprika, salt and pepper and stir until well combined.
Add the milk – you may need to use a whisk here. Leave to thicken for about 10 minutes, stirring frequently.
Remove from the heat and stir in the tomatoes, then three quarters of the cheese, allowing the cheese to melt. Add your pasta, then tip into your oven proof serving dish. Sprinkle with the rest of the cheese and bake in the hot oven for 25-30 minutes.
Leave to cool for 5 minutes once removed, add a few drops of tabasco if you like, then enjoy.



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