This is my husband’s favourite heartwarming dish and while it’s slightly healthier as I use wholemeal pasta, there’s still a fair bit of cheese here. I want to try it with a vegan cheese and create a plant-based version for myself. I’ll let you know if I do.
You can always rustle it up gluten-free too with rice pasta.
250g/9oz macaroni (we used wholewheat twirls/ use gluten-free too)
1 organic vegetable stock cube
40g/1½ plain flour
600ml/1pint 1½fl oz milk
250g/9oz feta cheese
50g/2oz grated parmesan (or vegetarian option)
Cook the pasta in large pan of boiling water (with stock cube) for 10-12 minutes.
When al dente, drain and set to one side.
Place the butter in a large saucepan and melt on a medium heat.
Add the flour and stir gently to form a roux, cooking for a few minutes.
Gradually whisk in the milk, pouring in a little at a time.
Cook for 12-15 minutes until the mixture becomes a thick, smooth sauce.
Preheat the grill to hot.
Remove the sauce from the hob, add 175g/6oz of the feta cheese and stir well.
Pour the macaroni in to the sauce and mix well.
Transfer to a deep suitably-sized oven proof dish and sprinkle the remaining feta and the parmesan over it before placing under the grill.
Cook until the cheese is browned.
Let me know if you make it!