600 ml (1 pint) 2 1/2 cups Bechamel Sauce
225 g (8 oz) 2 cups macaroni
1 egg, beaten
125 g (4 1/2 oz) 1 cup grated mature (sharp) Cheddar
1 tbsp wholegrain mustard
2 tbsp chopped fresh chives
4 tomatoes, sliced
125 g (4 1/2 oz) 1 cup grated Red Leicester (brick) cheese
60 g (2 oz) 1/2 cup grated blue cheese
2 tbsp sunflower seeds
salt and pepper
snipped fresh chives, to garnish
1. Make the Bechamel Sauce, put into a bowl and cover with cling film (plastic wrap) to prevent a skin forming. Set aside.
2. Bring a saucepan of salted water to the boil and cook the macaroni for 8 - 10 minutes or until just tender. Drain well and place in an ovenproof dish.
3. Stir the beaten egg, Cheddar, mustard, chives and seasoning into the Bechamel Sauce and spoon over the macaroni, making sure it is well covered. Top with a layer of sliced tomatoes.
4. Sprinkle over the Red Leicester (brick) and blue cheeses, and sunflower seeds. Put on a baking tray (cookie sheet) and bake in a preheated oven, 190°C/ 375°F/Gas Mark 5, for 25 - 30 minutes or until bubbling and golden. Garnish with chives and serve immediately.