Ingredients

• 1 litre/1 pint 15fl oz whole milk
• 2 bay leaves
• 40g/1½oz butter
• unsalted
• 50g/2oz plain flour
• 250g/9oz gruyere cheese
• grated
• 1 tsp English mustard
• salt and freshly ground black pepper
• 1 tbsp butter
• 4 shallots
• sliced
• 400g/14oz macaroni
• cooked according to packet instructions
• 20 cherry tomatoes
• halved
• 12 sun-blushed tomatoes
• splash milk
• 2 tbsp freshly grated parmesan

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the sauce
• place the milk and bay leaves into a pan over a medium heat. Heat to scalding point and then remove from heat.
• Meanwhile
• in a clean pan over a medium heat
• melt the butter. Stir in the flour and cook for 3-4 minutes (don't let the mixture turn brown).
• Remove the bay leaves from the milk mixture.
• Add a splash of the heated milk to the flour and butter mixture and stir to combine. Continue to heat and stir
• gradually adding more milk
• until a smooth sauce is formed.
• Add any remaining milk and bring to boil
• stirring all the time. Reduce the heat and simmer for 3-4 minutes.
• Take off the heat and add the cheese
• mustard and salt and freshly ground black pepper.
• For the pasta
• melt the butter in a large frying pan over a medium heat. Add the shallots and cook for 2-3 minutes
• then add the cooked macaroni and cherry tomatoes
• and the pre-prepared cheese sauce. (You may need to add a little extra milk to loosen the cheese sauce.) The sauce should coat
• but not drown the macaroni.
• Divide the macaroni cheese evenly among four ovenproof bowls and top with grated parmesan. Place into the oven to bake for 8-10 minutes.
• Preheat the grill to its highest setting.
• Remove the individual macaroni cheese bowls from the oven and place under the grill until the cheese topping is bubbling and golden-brown.
• Serve at the table in the cooking bowls. Be careful - the bowls will be very hot!