800 ml semi-skimmed milk
1 bunch spring onions, whites and greens separated, whites halved lengthways, greens sliced
300 g macaroni
50 g butter
60 g plain flour
25 g parmesan, finely grated
100 g, grated cheddar cheese
100 g, grated Gruyère
1 tbsp English mustard
100 g pastrami, cut into strips
4 tbsp breadcrumbs
- Put the milk and spring onion whites in a pan together. Bring the milk to just below boiling point, then turn off and leave to infuse while you cook the pasta.
- Cook the macaroni until al dente, then drain well. Melt the butter in a big saucepan. Stir in the flour to make a smooth paste and cook for a couple of minutes. Strain out and discard the onion from the milk, then very gradually stir the milk into the flour and butter until you get a smooth sauce. Bring to a gentle simmer and cook for a few minutes until nicely thickened, then take off the heat and stir in half the parmesan, the other cheeses, the mustard and seasoning.
- Stir in the macaroni, pastrami and spring onion greens and tip everything into an ovenproof dish. Scatter with the remaining parmesan and breadcrumbs, plus a little more salt. When you’re ready to bake, heat the oven to 200C/fan and cook for 25-30 minutes until golden, crunchy and piping hot.