Marmite macaroni cheese
NUTRITION: FOR 6 SERVINGS
FAT: 17.3G (10.3G SATURATED)
CARBOHYDRATES: 47.5G (5.7G SUGARS)
300g macaroni pasta
30g plain flour
600ml whole milk
3 tsp Marmite
½ tsp dijon mustard
75g mature cheddar, grated
75g gruyère, grated (see tip)
1 slice toast
Small handful roughly chopped
fresh parsley (optional)
Heat the oven to 200°C/180°C fan/gas 6. Cook the pasta in a large pan of boiling salted water for 8-10 minutes until almost cooked. Drain, reserving
2 tbsp cooking water. Return the pasta to the pan and stir in the reserved water. Set aside.
Meanwhile, melt the butter in another pan, stir in the flour and cook for 2 minutes. Gradually stir in the milk to make a thick white sauce. Add 2 tsp Marmite, the mustard, most of both cheeses and lots of pepper.
Add the pasta to the cheese sauce, stir to coat, then spoon into a 1.5 litre ovenproof dish.
Spread the toast with the remaining Marmite, then roughly chop and whizz to rough breadcrumbs in a food processor. Toss with the remaining cheese and sprinkle over the pasta. Bake for 15 minutes until golden and crisp on top.
Remove from the oven, rest for 5 minutes, then sprinkle with parsley, if you like, and serve with a green salad.
Gruyère cheese isn’t vegetarian so substitute vegetarian emmental cheese if necessary – and check your cheddar is vegetarian too.