Judy's pineapple macaroni and cheese recipe

Earlier this week, JT asked for your favourite winter meals. He got some great responses; from braised beef and potatoes, to warm pumpkin soup with buttered toast.

But there was one dish that caught his attention: macaroni and cheese. However, this wasn't an ordinary pasta dish. Judy had added pineapple to the mix.

So, whether that sounds delicious to you or it's not your cup of tea, we've found the recipe to share with you below (just in case you want to try it for yourself!).

Ingredients:

• 250g macaroni
• 50g butter
• ¼ cup flour
• 3 cups milk
• 1 tbsp Dijon mustard
• 1 tsp curry powder
• 1 tsp salt
• ¼ tsp ground pepper
• 1 tsp Worcestershire sauce
• ½ tsp hot pepper sauce
• ½ tsp grated nutmeg
• 2 cups grated cheese
• 1 tin crushed pineapple

Topping:

• 1-2 tbsp butter
• 1 cup fresh breadcrumbs
• ½ cup grated cheese

Method:

• Cook the macaroni in a large pot of boiling and lightly salted water. As soon as the macaroni is tender, pour it into a large sieve or colander, rinse it briefly with cold water, and leave it to drain.
• Make the sauce while the macaroni is cooking. Melt the butter in a saucepan, add the flour and heat until it bubbles. Add the milk, a cup at a time, bringing to the boil and stirring constantly between additions.
• Stir in all the flavourings and the grated cheese and stir to combine, without reheating.
• Carefully stir the macaroni and sauce together, add the drained pineapple and turn into a well-buttered dish.
• For the topping, melt the butter and remove from heat. Stir in the breadcrumbs and cheese and sprinkle over the surface of the macaroni cheese.
• Bake at 180°C for 30 minutes, or until the sauce bubbles and the top browns.
• Enjoy!

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