Ingredients:
- Salt and black pepper
- 1tsp Dijon mustard
- 1tbsp double cream
- 1 large egg yolk
- 60g Gruyu00e8re, grated
- 60g red Cheddar, grated
- 800ml milk, warmed
- 1tbsp plain flour
- 120g mini macaroni, or other small pasta
- 1tbsp butter, plus extra for greasing
Method:
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Generously grease a 24-cup mini-muffin tin with butter.
- Bring a large pot of salted water to a boil over a high heat. Add the pasta and cook according to package instructions until it’s just barely beginning to soften but still retains a good bite. Drain the pasta and rinse under cold water, then return it to the pot.
- Meanwhile, melt the butter in a small saucepan over a medium-low heat. Stir in the flour and cook for 1-2 minutes, stirring constantly.
- Turn the heat to medium and slowly whisk in the warm milk. Bring to a boil, whisking constantly, then turn the heat to low and simmer for 2-3 minutes. Add the Cheddar and Gruyère to the sauce in small handfuls, stirring until melted before adding more. Pour the cheese sauce over the pasta and stir to combine well.
- Beat the egg yolk together with the cream and mustard, then stir this mixture through the pasta. Season with salt and pepper.
- Divide the pasta mixture amongst the prepared mini-muffin cups, pressing it in evenly. Bake for 10-12 minutes or until the tops are golden brown and the cheese sauce is bubbling.
- Let them rest for five minutes in the pan, then turn them out onto a plate and serve immediately. Alternatively, allow them to finish cooling completely on the plate, then cover tightly and keep in the fridge for up to two days. Reheat at 190˚C/170˚C fan/gas mark 5 for 8-10 minutes until warmed through.
