Old-fashioned macaroni, tomato and cheese bake

    (18)
    1 hour 10 min

    This is a simple and inexpensive version of an old dish just like gran used to bake. I combine macaroni, mature Cheddar cheese and chopped tomatoes with other herbs and spices for a delicious old-fashioned favourite.


    17 people made this

    Ingredients
    Serves: 12 

    • 325g macaroni
    • 50g butter, melted
    • 275g grated mature Cheddar cheese
    • 1 (400g) tin chopped tomatoes
    • 3 large eggs
    • 600ml (1 pint) milk
    • 1/2 (200g) tub cream cheese, softened
    • 25g grated Parmesan cheese
    • 1 teaspoon brown mustard
    • 2 dashes hot sauce (such as Tabasco®)
    • 30g chopped fresh parsley
    • 1/4 teaspoon ground nutmeg
    • 1 tablespoon ground black pepper
    • 1 teaspoon salt
    • 1/4 teaspoon paprika, or to taste

    Method
    Prep:15min  ›  Cook:53min  ›  Extra time:2min  ›  Ready in:1hr10min 

    1. Preheat an oven to 180 C / Gas mark 4. Lightly oil an 8 litre baking dish.
    2. Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the macaroni, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Pour into the prepared baking dish and add the butter, Cheddar cheese and tomatoes; stir.
    3. Combine the eggs, milk, cream cheese, Parmesan cheese, brown mustard, hot sauce, parsley, nutmeg, pepper and salt in a food processor; pulse until smooth; pour over the macaroni. Sprinkle paprika over everything.
    4. Bake in the preheated oven until the middle is set, 45 to 50 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (11)

    by
    10

    Made this for dinner last night and my husband and I loved it. I appreciate that Allrecipes has a calculate button as I used it on this recipe to take the 12 servings down to 6. I wanted some leftovers for lunches but didn't need 12 serving leftovers! The 2 changes I made (because it is what I had on hand) was my diced tomatoes had jalapenos in them and my cream cheese had chives in it. I think the jalapenos added a nice kick to the recipe, but it didn't make it too spicy. I froze a container for our college son. This would be a great recipe to take to a large gathering as even half a recipe took the 3 qt. baking dish to bake. Will be making this one again. Thanks for sharing the recipe.  -  13 Jan 2011  (Review from Allrecipes US | Canada)

    by
    8

    This a a good recipe, just not the macaroni and cheese flavor I was looking for.  -  02 May 2010  (Review from Allrecipes US | Canada)

    by
    8

    I love this recipe and have made it so many times I've lost track. I now add some ricotta cheese to give it a bit more creaminess, but not too much. Delish!  -  11 Dec 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate