Ingredients
Method
- 500 g macaroni
- 1 1/2 T olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, crushed
- 200 g cooked ham
- 1 t cayenne pepper
- 1 1/2 t dried mixed herbs
- 250 g Cheddar cheese, grated
- 2 tomatoes, thinly sliced For the white sauce:
- 4 T butter
- 4 T cake flour
- 2 cups milk, at room temperature
- Sea salt and freshly ground black
- Pepper to taste For the topping, mix:
- 1 T butter, melted
- 1 1/2 T fresh parsley, chopped
- 5 to 6 slices fresh white bread
Method
Ingredients
Preheat the oven to 180°C. Cook the macaroni until al dente.
Heat the oil, then fry the onion and garlic until slightly brown. Add the ham and cayenne pepper and sauté for 30 seconds.
Fold in the macaroni, herbs, white sauce and 3/4 of the grated cheese.
Transfer to an ovenproof dish and sprinkle over the remaining cheese. Top with the tomato.
Process the bread slices to form crumbs, then sprinkle over the cheese and bake for 45 to 50 minutes.
To make the white sauce, melt the butter, add the flour and mix to form a paste. Cook for 1 minute, remove from the heat and gradually add the milk, whisking continuously.
Return to the heat and simmer for 5 minutes, whisking continuously.
Season to taste.
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