Maisie and I made this for our supper the other night it was so delicious. I have to admit I am not a huge fan of macaroni cheese, mainly because I sometimes find it a bit stodgy. This recipe is light and using the two different cheeses adds a more complex flavour which we both agreed made it much tastier. I think next time we make it we will sprinkle some breadcrumbs along with the cheese for the topping. Anyway, have ago and see what you think.

What you will need

1.5 litre (2 and 3/4) pint shallow dish (serves six)

350grams (12ozs) penne pasta
Salt and freshly ground pepper
50grams (1 1/2 ozs) butter
50grams (1 1/2 ozs) plain flour
1.2 litres (2pints) hot milk
1 tablespoon Dijon mustard
50grams (1 1/2 ozs) butter
100g (3 1/2 ozs) strong cheddar cheese, grated
100g (3 1/2 ozs) Parmesan cheese, freshly grated
6 tomatoes halved, deseeded and roughly chopped

1. Preheat the Oven to 200c, 180c fan, 400f or gas mark 6

2. Cook the penne pasta as per instructions on packet. Drain and refresh in cold water.

3. Melt the butter in a large pan, add the flour, and stir over the heat for one minute. Gradually add the milk, whisking all the time, until the sauce is smooth and thick. Take off the heat.

4. Add the mustard and two thirds of the Cheddar and Parmesan, then add the penne and some salt and freshly ground pepper.

5. Spoon into the ovenproof dish, arrange the tomatoes on top, and sprinkle over the remaining cheese.

6. Bake for 20-25 minutes or until lightly golden and crispy.

From Mary berry and Lucy young cook book.