In a saucepan, melt the butter over a low heat and remove from the heat. Add the flour, bit by bit, whisking it together until a thick paste forms. Whisk half the warm milk into the flour mixture and mix until smooth. Return to a low heat and stir continuously with the whisk until the mixture thickens. Gradually add the rest of the milk until the sauce comes to a boil. Add the cheddar, mozzarella and tomato paste and combine until everything has melted. Season with Sea Salt and Rainbow Pepper to taste. Keep warm and set aside.

Preheat the oven to 180°C.

Cook the macaroni in boiling water with a pinch of salt and a tablespoon of Olive Oil until al dente. Stain and return to the saucepan. Pour the cheese sauce over the macaroni and stir to combine. Transfer to an ovenproof dish, layer with some cherry tomatoes and grate some pecorino cheese over the top.

Place in the oven under the grill and cook for 15 minutes or until the top is crispy. Remove and garnish with fresh basil and an extra grating of pecorino. Serve with a crunchy side salad.