Ingredients
- 200g M&S Macaroni pasta
- 1 tbsp salted butter
- 200g pack M&S Raw Honduran Prawns
- 460g jar M&S Béchamel Everything Sauce
- 1 tbsp tomato puree
- 1 tsp cayenne pepper
- 2 thyme sprigs, leaves picked, plus extra to garnish
- 150g emmental, grated
- 220g M&S Extra-Virgin Olive Oil and Garlic Flatbread
- 3 large tomatoes, deseeded and finely diced
- 2 shallots, finely diced
- 1 tbsp pickled jalapenos, finely diced
- 1 lemon, juice only
- 15g coriander, finely chopped
Method
Step 1
Heat the oven to 220°C/ 200°C fan/ gas 7. Cook the macaroni in a pan of salted boiling water for 8 mins, or until al dente. Drain and set aside in the colander.Step 2
Return the pan to a medium-high heat. Add the butter and prawns, cook for 3-4 mins until just pink. Remove with a slotted spoon and set aside on a plate.Step 3
Pour the béchamel sauce into the pan and stir through the prawn butter juices. Stir through the tomato puree, cayenne pepper, thyme leaves and bring to a simmer. Remove from the heat, stir through the emmental and season to taste.Step 4
Return the macaroni and prawns to the pan, mix to combine then pour into an ovenproof baking dish and cook for 15 mins, until golden brown and bubbling.Step 5
Meanwhile, cook the bread to packet instructions and make the salsa. Tip the tomatoes into a small mixing bowl with the shallots, jalapenos, lemon juice and coriander. Season to taste.Step 6
Sprinkle the prawn mac and cheese sprinkled with thyme and serve with salsa and garlic bread on the side.