Recipe Method

1. Pre-heat oven to 200 ° C.
2. Bring a pot of salted water to a rolling boil. Add in the macaroni and bring back to the boil. Cook steadily and well covered with the water, for 8 minutes until just tender/al dente.
3. Meanwhile, prepare a basic white sauce by melting the margarine in a separate pot, and stirring in the flour to a smooth paste. Cook for 2 minutes over medium heat.
4. Gradually pour in the warmed milk, using a hand-whisk to stir continuously, until the sauce thickens to a velvety smooth consistency. Remove from the stove as soon as it comes to the boil, and season with salt and pepper.
5. Tip the macaroni and its cooking water into a colander over the sink. Shake to remove all excess water.
6. Add the drained pasta into the pot of sauce along with approximately 500 ml of the measured grated cheese. Transfer to a lightly greased oven-dish.
7. Arrange the tomato slices over the top, and sprinkle over a mixture of breadcrumbs and the remaining cheese.
8. Bake in pre-heated oven for 15 minutes until the topping is crisp and golden. Allow the dish 10 minutes standing time, for it to settle and firm up for easier serving.