- 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
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.
Slowly add the milk, stirring continually, until thickened and smooth, this should take about 5 minutes. Season to taste.
Add the cheese and stir until melted. Stir in the macaroni, then transfer to a suitable ovenproof dish.
Press the Fioretto spears into the macaroni.
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.