- 3 tbs butter
- 3 tbs plain flour
- 700 ml milk
- 150 g (1 1/2 cups) cheddar cheese, grated
- 100 g (1 cup) parmesan, grated
- 50 g (1/3 cup) soft goat’s cheese, crumbled
- 50 g (1/3 cup) Roquefort, crumbled
- 450 g (6 cups) elbow macaroni, or other short tubular pasta
- 150 g (6 cups) mixed leaf salad
- 100 g (2/3 cup) salad radishes, quartered
- 1 small cucumber, split in half and cut into half moons
- 2 tbs chives, snipped
- Freshly ground black pepper
Preheat the oven to 180°C (160° fan).
Melt the butter in a saucepan set over a medium heat until hot. Whisk in the flour and cook until light blonde in colour, about 2 minutes.
Gradually whisk in the milk in a slow, steady stream until fully incorporated. Bring to a simmer and cook steadily, whisking frequently, until thickened, about 6-8 minutes.
Remove from the heat and whisk in the cheddar, parmesan, goat’s cheese, Roquefort, and some salt and pepper to taste. Cook for a further 2-3 minutes until the cheeses are evenly melted and blended into the sauce.
Cook the pasta in a saucepan of salted, boiling water until just ‘al dente’, about 8 minutes. Drain well and add to the cheese sauce, stirring to combine. Season to taste with salt and pepper.
Turn out the mixture into a round baking dish. Bake for 30-40 minutes until golden-brown on top.
Remove from the oven and set aside to cool. Once cool, cover and chill overnight.
The next day, divide the salad leaves, radishes, and cucumber between lunch boxes. Cut the cold macaroni cheese into wedges or slices and present on top of the salad. Garnish with chives before serving.