Ingredients
- 200 g (7 oz) macaroni
- 150 g (5 1/2 oz) salted butter
- 30 g (1 oz/ 1/4 cup) plain (all-purpose) flour
- 600 ml (21 fl oz) milk
- 1 egg, lightly beaten
- 185 g (6 1/2 oz/1 1/2 cups) grated cheddar cheese
- 2 garlic cloves, crushed
- 2 ripe tomatoes, seeded and diced
Method
1. Preheat the oven to 180°C (350°F/ Gas 4). Lightly grease four shallow 250 ml (9 fl oz/1 cup) ramekins. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Meanwhile, melt 60 g (2 1/4 oz) of the butter in a large saucepan, add the flour and cook, stirring, over low heat for 1 minute. Remove from the heat and gradually add the milk, stirring until smooth. Return to the heat and cook, stirring, over medium heat for 4 minutes, or until the mixture boils and thickens. Reduce the heat and simmer for 1 minute. Remove from the heat and season well.
2. Add the pasta, egg and two-thirds of the cheese and stir until well combined. Spoon into the dishes and sprinkle with the remaining cheese. Place the ramekins in a roasting tin and pour enough boiling water into the tin to come halfway up the side. Bake for 25 minutes, or until set. Remove from the roasting tin and leave to rest for 5 minutes.
3. To make the sauce, melt the remaining butter in a frying pan. Add the garlic and tomato and stir over medium heat for 2 minutes. Turn out the baked macaroni onto plates and spoon the warm sauce around the outside. Serve immediately.
