-
1
For the bechamel sauce: melt the butter in a large, heavy-based saucepan.
-
2
Using the wooden spoon, stir in the flour to make a roux and cook for 12 minutes, stirring continuously.
-
3
Gradually stir in 3/4 of the milk, a little at a time, until the paste becomes a liquid.
-
4
Replace your spoon with the balloon whisk, then stir through your final quarter of milk.
-
5
Whisk through the stock pots/cubes.
-
6
Bring to the boil, then gently simmer for 8-10 minutes.
-
7
Finally, to remove any lumps, strain the sauce through a fine sieve to produce a smooth velvety texture.
-
8
For the macaroni cheese: soft boil one egg per person so theyre still runny inside.
-
9
The eggs can be prepared in advance then simply reheated at the end.
-
10
Carefully remove them from their shells.
-
11
Bring a large pan of water for the pasta to a rapid boil.
-
12
Dissolve a Knorr Vegetable Stock Pot into it to season the water.
-
13
Add a little olive oil to stop the macaroni sticking.
-
14
While the pasta is cooking, make a bechamel sauce.
-
15
Melt in the grated cheese.
-
16
I use mature farmhouse Cheddar because I like its punch.
-
17
You can use different cheese to flavour the Bechamel.
-
18
How much you add is up to you.
-
19
Some like it more cheesy than others.
-
20
With 2 minutes left to go, put the soft-boiled eggs into a small pan of simmering water to reheat them.
-
21
Drain the macaroni.
-
22
Season.
-
23
Put it back in the pan, then mix the pasta and cheese sauce together.
-
24
Transfer to a serving dish and top with the soft-boiled eggs.
-
25
Drizzle a little olive oil over each egg and season with some sea salt and a grind of black pepper.
-
26
Garnish with parsley.
