Macaroni Cheese With Soft-Boiled Eggs

• 2 pints bechamel
• 500 grams macaroni
• 2 handfuls grated cheddar
• 1 Knorr Vegetable Stock Pot
• 8 eggs
• parsley to garnish
• Knorr Aromat Seasoning

1. 1. Soft boil one egg per person so they're still runny inside. The eggs can be prepared in advance then simply reheated at the end. Carefully remove them from their shells.
2. Bring a large pan of water for the pasta to a rapid boil. Dissolve a Knorr Vegetable Stock Pot into it to season the water. Add a little olive oil to stop the macaroni sticking.
3. While the pasta is cooking, make a bechamel sauce (that recipe is here on the site). Melt in the grated cheese. I use mature farmhouse Cheddar because I like its punch. You can use different cheese to flavour the bechamel. How much you add is up to you. Some like it more cheesy than others.
4. With two minutes left to go, put the soft-boiled eggs in a small pan of simmering water to reheat them.
5. Drain the macaroni. Season it with Knorr Aromat. Put it back in the pan, then mix the pasta and cheese sauce together. Transfer to a serving dish and top with the soft-boiled eggs. Drizzle a little olive oil over each egg and season with some sea salt and a grind of black pepper. Garnish with parsley.

pints buechamel, cheddar, eggs, parsley, seasoning

Taken from www.yummly.com/recipe/Macaroni-Cheese-with-Soft-Boiled-Eggs-378869 (may not work)