| Creamy Macaroni and Cheese |
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| SERVES 4 INGREDIENTS: 500 g macaroni, cooked according to the instructions on the packet Sauce 30 ml butter 30 ml corn flour 350 ml milk 1 x 230 g tub Lancewood crème fraiche 60 ml cream 375 ml grated Lancewood Cheddar cheese Leeks and tomatoes: 45 ml butter 3 young leeks, sliced 30 ml sugar 125 g cherry tomatoes 125 ml grated Lancewood Cheddar cheese |
METHOD: Melt the butter in a saucepan and add the corn flour. Stir to mix. Add the milk little by little while stirring continuously until the mixture thickens. Add the crème fraiche, cream and cheese. Stir until thick and creamy. Mix with the drained macaroni and spoon into a greased ovenproof dish. Leeks and tomatoes: Heat the butter and sauté the leeks until soft. Add the sugar and allow to caramelize. Add the tomatoes and sauté until just starting to soften. Spoon on top of the macaroni. Sprinkle cheese over macaroni and bake in a preheated oven at 180°C for 20 – 25 minutes or until golden and bubbling. |
