Add some pizzazz to old-fashioned favourites and create a brand new sensation!
Macaroni cheese with Gorgonzola and fresh tomato
- 200g butter
- 30ml (2 tbsp) cake flour
- 100ml fresh cream
- 400ml milk
- salt and freshly ground black pepper, to taste
- 200g Gorgonzola or blue cheese, crumbled
- 750ml (3 cups) macaroni, cooked until al dente
- 8 slices fresh tomato
Preheat the oven to 180°C.
Melt the butter in a saucepan until it bubbles. Stir in the flour to make a roux. Slowly add the cream and milk and stir until the mixture thickens. Season and add 100g of the cheese, stirring until it melts.
Take the cheese mixture off the heat and add the macaroni. You may need to add a little more fresh cream – it needs to be a bit runny so that it doesn’t dry out when you bake it.
Divide the mixture between 4 ramekins and top with 2 slices of tomato and the remaining cheese. Bake until hot and bubbling, about 15 minutes. Serve immediately.