Macaroni and Cheese
Preheat a convection oven to 200°C (approximately 400°F). Grease four ovenproof ramekins with butter.
Cook the macaroni according to package directions in boiling salted water, until al dente. Rinse with cold water and drain in a colander.
Melt the butter in a saucepan over low heat, sprinkle with the flour, and cook briefly. Gradually incorporate the milk, stirring constantly. Simmer for 2-3 minutes over low heat, then stir in the mustard. Remove from the heat and stir in 2/3 of the cheese into the sauce. Season the sauce with salt and cayenne pepper. Rinse and halve the tomatoes. Stir in the macaroni and tomatoes, then divide into the ramekins. Mix the remaining cheese with the breadcrumbs and sprinkle over the pasta. Bake in the oven 25 minutes, or until golden brown. Remove from the oven and garnish with the parsley.