Ingredients
250 g macaroni
50 g butter
40 g plain flour
14 teaspoon cayenne pepper
14 teaspoon mustard powder
600 ml milk
250 g cheddar cheese
4 tomatoes
25 g breadcrumbs
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Preheat the oven to 190C Add the macaroni to a large pan of lighly salted water and cook following packet instructions. Drain in a colander and rinse well under cold running water. Set aside. Melt the butter in a medium-size pan, then stir in the flour, cayenne pepper and mustard powder. Cook over a low heat for 1 minute, stirring with a wooden spoon all the time. Take the pan off the heat and gradually beat in the milk, using a wire whisk. Heat until boiling, whisking all the time, making sure you take the whisk right into the edges of the pan. Simmer for a minute. Remove from the heat and stir in the macaroni and all but a handful of the grated cheese. Season. Put in an ovenproof dish. Slice the tomatoes and arrange on top. Mix the reserved cheese with the breadcrumbs and scatter on top. Cook in the oven for 20-25 minutes or until heated through and the crumb topping is crisp.