Makes 12 muffins
225g macaroni pasta
50g mature Cheddar cheese, grated
50g Parmesan cheese, grated
2 tbsp cream cheese
1 egg, beaten
1 tbsp thyme, chopped
150g Piccolo Cherry Tomatoes
25g Parmesan, grated (to top)
Preheat the oven to 180 Fan / 200C / 400F / Gas Mark 6.
Cook the pasta in boiling water according to the packet instructions. Drain and refresh in cold water.
Melt the butter in a saucepan then add the flour and whisk over the heat for 20 seconds. Whisk in the milk until smooth and thickened. Add the Cheddar cheese, 50g Parmesan cheese and cream cheese.
Whisk until smooth then add the egg, thyme and pasta. Stir well.
Reserve 6 tomatoes then chop the remaining and stir into the pasta.
Spoon into a 12-hole silicone muffin tin or a muffin tin lines with paper cases.
Slice the reserved Piccolo Cherry Tomatoes in half. Put one half on top of each muffin. Sprinkle with the 25g of Parmesan.
Bake for 25 to 30 minutes, until golden on top. Cool for 5 minutes before releasing from the tray.
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