Cook pasta in salted water according to package directions. Drain and cool on a plate oiled with 2 tbsp of olive oil.
Melt butter in saucepan over medium heat. Add flour and cook 5 minutes. Add milk, using a whisking motion and cook the béchamel over low heat for fifteen minutes, stirring frequently. Add salt and pepper. Turn off heat and stir in 150 g shredded cheddar cheese.
Spread macaroni evenly in a medium to large baking dish. Pour the béchamel over the macaroni. Top with remaining grated cheese. Bake 15 minutes at 350°F (180°C), then broil for an additional 10 minutes. Remove dish from oven and let stand for 5 minutes.
In a large bowl, combine cherry tomatoes, lemon juice and zest, salt and pepper, 2 tablespoons of olive oil (30 mL) and parsley leaves. Mix well and place tomato salad directly on top of macaroni.
- 1 pkg. (375 g) Catelli Smart Macaroni
- olive oil 2 Tbsp (30 ml)
- 2% milk 2 cups (500 mL)
- flour 1 tbsp (15 mL)
- butter 2 tbsp (30 mL)
- grated old orange Cheddar 0.45 lbs (200 g)
- Salt and pepper to taste
- multi-coloured cherry tomatoes, cut in half 4 cups (1 litre)
- lemon, zest and juice 1
- Italian parsley, chopped 1 cup (250 ml)
- olive oil 2 tbsp (30 ml)