Serves: 4
Prep time: 10 minutes
Cook time: 45 minutes
What You’ll Need:
- 300g macaroni
- 20g butter
- 20g flour
- 500ml semi-skimmed milk
- 2tbsp creamed horseradish sauce
- 1tsp paprika
- 100g Sainsbury’s Lighter Mature Cheddar, grated
- 10 cherry tomatoes, halved
- 25g fresh breadcrumbs
- 120g bag Sainsbury’s Bistro Salad
What To Do:
- Put the pasta in a large saucepan and cover with salted boiling water. Bring back to the boil, stir once, then cook for 7 minutes. Drain and set aside in a 1 litre baking dish. Preheat the oven to 180/160/Gas 4.
- Meanwhile, melt the butter in a large saucepan and stir in the flour. Cook for 1-2 minutes to make a paste, then gradually pour in the milk. Over a very gentle simmer, whisk the sauce for about 5-6 minutes until it thickens.
- Add the horseradish, paprika and cheese (reserving a tbsp. for the topping) and stir until the cheese has melted. Season.
- Pour the sauce over the drained pasta and mix well. Scatter over the tomatoes, and mix the breadcrumbs with the reserved cheese before sprinkling on top.
- Bake in the oven for 30 minutes and then put under a preheated grill for 5 minutes until the breadcrumbs have turned golden brown. Serve with the salad leaves.
TIP: Add some crispy bacon bits to the sauce for a meaty treat
Further recipes from Sainsbury’s can also be found at www.homemadebyyou.co.uk