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Ingredients

• 50g butter
• 40g plain flour
• 600ml full fat milk
• 50g Pecorino cheese, grated
• 100g macaroni tubes
• 2 egg yolks, whisked
• 25g Parmesan cheese or vegetarian substitute, grated
• salt and pepper for seasoning

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Equipment

• 4x Copper Tri-Ply Mini Pans for serving
• Milk Pan
• Large Saucepan
• Spoon
• Whisk
• Parmesan or Cheese Grater
• Chopping board

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Cooking Method

1. Preheat oven to 180°C.
2. For the béchamel sauce, in a milk pan melt the butter and stir in the flour. Cook for around a minute on a low heat to avoid browning the mixture.
3. Add the milk in four stages, each time whisking the mixture until completely smooth.
4. Bring the mixture back to a simmer, stirring continually to avoid any lumps being formed.
5. Once the sauce has thickened add the Pecorino cheese and continue to simmer for a further 3 minutes, stirring occasionally.
6. Fill a large sauce pan with water and a pinch of salt and bring to the boil. Add the macaroni and cook for 10-12 minutes.
7. Drain the macaroni and then drench it with cold water.
8. Combine the macaroni with the béchamel sauce and the egg yolks and season with salt and pepper.
9. Put the macaroni into 4 separate mini pans, dust with the grated Parmesan cheese.
10. Bake in the oven for 15 minutes or until golden brown.