Tomatoey macaroni cheese

    50 min

    I like it because it has tomatoes and English mustard which spice up the regular macaroni and cheese.

    8 people made this

    Serves: 4 

    • 1 onion
    • 50g butter
    • 50g plain flour
    • 625ml milk
    • 1 tablespoon English mustard
    • 200g grated Cheddar cheese, divided
    • salt and pepper to taste
    • 250g cooked macaroni
    • 2 tomatoes, sliced
    • 2 tablespoons grated Parmesan cheese

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease an ovenproof dish. Finely chop the onion and cook in butter till soft. Add flour and cook for another minute.
    2. Remove from heat and slowly stir in the milk and mustard an keep stirring till the sauce thickens. Remove from heat an add 1/2 of the Cheddar with salt and pepper. Stir in the macaroni.
    3. Place a layer of tomatoes in an oven proof dish and pour the macaroni mixture into the dish.
    4. Sprinkle the rest of the Cheddar cheese on top and then place the rest of the tomatoes on top of that. Sprinkle the parmesan over the top with the parmesan and bake for 30 mins.

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    Reviews in English (2)


    Altered ingredient amounts. Iain, do you remove the sauce from the heat before or after you add the cheese? Recipe isn't clear. Also what do you do with the 3 beaten eggs - they aren't mentioned in the method outside of the list of ingredients. Thanks.  -  28 Apr 2010  (Review from Allrecipes AU | NZ)


    Altered ingredient amounts. Add extra mustard for a spicier effect  -  02 Sep 2008  (Review from Allrecipes AU | NZ)