Macaroni cheese with tomato

Macaroni cheese with tomato

A comforting Italian classic that's easy to make.

By , 21 September 2015
Macaroni cheese with tomato
  • Ready in: 55 mins
  • Serves: 4
  • Price: £1.10 per serving
Nutritional Info
Each 376g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 2713KJ 648KCAL
of your reference intake.
Typical energy values per 100g: 722kJ/172kcal.
  • 250g macaroni
  • 50g butter
  • 40g plain flour
  • ¼ level tsp cayenne pepper
  • ¼ level tsp dry mustard powder
  • 600ml whole milk
  • 250g Cheddar cheese, grated
  • 4 vine-ripened tomatoes
  • 25g fresh breadcrumbs
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Add the macaroni to a large pan of lightly salted water and cook following packet instructions. Drain in a colander and rinse well under cold running water. Set aside.

  • Melt the butter in a medium-sized pan, then stir in the flour, cayenne pepper and mustard powder. Cook over a low heat for 1 minute, stirring with a wooden spoon all the time.

  • Take the pan off the heat and gradually beat in the milk, using a wire whisk. Heat until boiling, whisking all the time, making sure you take the whisk right into the edges of the pan. Simmer for a minute.

  • Remove from the heat and stir in the macaroni and all but a handful of the grated cheese. Season.

  • Put in an ovenproof dish. Slice the tomatoes and arrange on top. Mix the reserved cheese with the breadcrumbs and scatter on top.

  • Cook in the oven for 20-25 minutes or until heated through and the crumb topping is crisp.