Macaroni cheese with a twist

You will need

250g (8oz) macaroni (or penne or rigatoni if you prefer)

4-5 small tomatoes, cut in halves or wedges

1 tbsp pine nuts

A few fresh basil leaves
For the cheese sauce: 450ml (¾ pint) milk

25g (1oz) (2 tbsp) plain flour

25g (1oz) butter

1 tsp English mustard, optional

175g (6oz) mature Cheddar cheese, grated

Salt and freshly ground black pepper

Method

1. Set the oven to Gas Mark 6/200°C. Add the pasta to a large pan of boiling salted water and cook for 8-10 minutes.

2. Meanwhile make the sauce: pour the milk into a pan, whisk in the flour and add the butter. Cook over a medium heat, stirring until the sauce thickens and comes to the boil. Simmer for 3 minutes. Stir in the mustard, if using, about three quarters of the cheese and some seasoning.

3. Drain the pasta, put it back in the pan and stir in the sauce. Spoon the mixture into a shallow, buttered, ovenproof dish.

4. Arrange tomato halves on the top and sprinkle with pine nuts and the rest of the cheese. Bake near the top of the oven for about 20 minutes until browned and piping hot.

5. Serve with a crisp winter salad or green vegetables