Basically, a fancy Macaroni Cheese. Casareccia was used instead of macaroni as we have a lot of pasta to use up (that and it sounds a little fancier).
2x Cloves of Garlic, finely chopped
1x Onion, finely chopped
50g Plain Flour
1 pint of Milk
250g Mature Cheddar, grated
Oregano or similar herbs to taste
Method - Firstly cook the pasta in boiling water and fry the garlic, onion and a little oregano in olive oil until slightly browned and set aside until the cheese sauce is ready.
To make the cheese sauce, melt butter in a saucepan over a low heat. Once melted slowly stir in the flour to form a roux.
Once the mixture looks as above, start to gradually add the milk, stirring all the time to ensure there are no lumps. Continue to heat at a low to medium heat, stirring frequently to prevent sticking or further lumps after around 15 minutes the sauce should begin to thicken. Once it has reached the correct consistency stir in the onion and garlic before adding in the cheese (about 175g of the grated cheese should be sufficient, make sure to keep enough cheese for topping the pasta bake), heating gently until all of the cheese has melted. Preheat the oven to 180°c.
Mix the cheese sauce and the pasta and place into a large ovenproof dish, sprinkle with the remaining cheese and place in the oven for 15 minutes.
Once the cheese starts to brown, add the sliced tomatoes to the top of the bake and return to the oven for a further 10 minutes.
Serve with crusty bread.