Ingredients

Method

• 4 T butter
• 4 T flour
• 2 cups full-cream milk
• sea salt and freshly ground black pepper, to taste
• 100 g Emmenthal, grated
• 100 g Cheddar, grated
• 500 g macaroni, cooked al dente
• 1 x 200 g pack Woolworths Fioretto
• Parmesan, grated, for sprinkling

Method

Ingredients

1. Preheat the oven to 200°C. Melt the butter in a saucepan over a medium heat. Stir in the flour and whisk until smooth. Cook for 1–2 minutes.

2. Slowly add the milk, stirring continually, until thickened and smooth, this should take about 5 minutes. Season to taste.

3. Add the cheese and stir until melted. Stir in the macaroni, then transfer to a suitable ovenproof dish.

4. Press the Fioretto spears into the macaroni.

5. Top with the grated Parmesan, cover with foil and bake for 20–30 minutes until bubbling and golden.

Cook’s note: Take it up a notch and serve it with a dash of Woolworths’ truffle-flavoured olive oil.