Okay, this recipe contains crisps so maybe posh is the wrong word. And I made it with fusilli rather than macaroni… But it doesn’t matter. It contains some extra ingredients that really liven up the flavour and texture, such as ready salted crisps, anchovies, red onions, hard boiled eggs and cherry tomatoes on top. It’s super easy to make and is a balanced meal.
Red onions are one of my *exciting ingredients* as I think they do a great job of adding crunch, colour and sweetness to certain dishes, such as tuna pasta bake or potato dauphinoise as well as this recipe.
If you’re not a fan of anchovies (also one of my *exciting ingredients*), don’t be scared of using them torn up as a seasoning instead of whole and hairy. They add a salty richness rather than fishiness, and also go well in potato dauphinoise as well as tomato based sauces. Honestly!
1 large red onion, chopped
5 savoy cabbage leaves, chopped
A very large knob of butter
1 – 2 tbsp plain flour
200g cheddar cheese
As much milk as you need
5 anchovies, chopped
Salt and pepper
2 packets of crushed ready salted crisps
8 cherry tomatoes, cut in half
First cook the pasta according to the pack instructions. About 5 minutes before it is cooked, add the chopped onions and savoy cabbage to the saucepan. Drain. Hard boil the eggs seperately in boiling water for about 8 minutes and cut each egg in to 12 pieces.
To make the cheese sauce, melt the butter in the saucepan then add the flour so it becomes a soft paste. Very gradually add milk until it becomes fairly thick, well combined and easy to stir. Add 3/4 of the cheese, and a little more milk if necessary. Add the anchovies and salt and pepper.
Add the cheese sauce and egg to the pasta, onion and cabbage mixture and stir well. Put it in to a casserole dish, top it with the remaining cheese and crushed crisps and finally the cherry tomato halves. Grill the top until it is golden brown and the tomatoes have softened. Eat!