Then I can recall macaroni cheese as a student dish - cheap, filling and a change from baked potatoes.
So how did the humble macaroni cheese come to be the rock'n'roll dish of the day?
I have no idea, but it's great to see such a fantastic combination dished up in so many ways.
Conscious that whilst it is utterly lush - to quote Tom Kerridge - on its own, I decided to add some veg to balance the carbs and protein and make it a complete meal.Classic combinations of cheese and tomato and cheese and onion, have been interpreted to create this.....
Macaroni cheese with leeks and tomatoes
50g butter
4 dessertspoons plain flour
500ml milk
200g grated cheese - Gruyere is ideal for this
50g cream cheese
Salt and black pepper
Freshly grated nutmeg (optional)
300g pasta
1 large leek
2 large tomatoes
Start by making the cheese sauce.
Melt the butter in a pan, one of our 7" saucepans is ideal and then stir in the flour. Cook for a couple of minutes over a medium heat, stirring constantly.Whisk in the milk and continue stirring.Add the grated and the cream cheese and the seasoning. If you use nutmeg, just add a little - too much and it will overwhelm the finished dish.Turn the heat as low as it will go and leave to cook gently while you cook the pasta and prepare the veg.
Heat the oven to 180º or Gas Mark 4
Cook the pasta according to the instructions on the packet.Meanwhile, slice the leeks and saute gently in a little olive oil.Cut the tomatoes in half and remove the seeds. Chop into chunks.
Drain the pasta and add to the cheese sauce. Stir well and transfer to an oven proof dish, such as our cast iron casserole
Spread the leeks and tomatoes over the top and pop into the oven.
Cook for 15-20 minutes and serve immediately.
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