Macaroni cheese with mince and thyme

    Macaroni cheese with mince and thyme

    (70)
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    1hr


    89 people made this

    About this recipe: Cheese, onions, minced beef and macaroni baked with cherry tomatoes and fresh thyme. Simple and delicious.

    Ingredients
    Serves: 6 

    • 275g uncooked macaroni
    • 225g minced beef
    • 1 onion, chopped
    • 2 tablespoons white wine
    • 350ml milk
    • 1 tablespoon whole grain mustard
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/8 teaspoon cayenne pepper
    • 60g plain flour
    • 275g grated mature Cheddar cheese, divided
    • 1 tablespoon chopped fresh thyme
    • 300g quartered cherry tomatoes

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a large casserole dish.
    2. Bring a large pot of water to the boil. Place the macaroni in the pot, cook 9 to 11 minutes, until al dente, and drain. Transfer to the prepared casserole dish.
    3. In a frying pan over medium heat, cook and stir the mince and onion until beef is evenly brown and onion is tender. Stir in the wine, and continue cooking 1 minute. Mix in the milk, mustard and Worcestershire sauce. Season with salt, pepper and cayenne pepper. Continue to cook and stir until heated through. Whisk the flour into the pan, and gradually stir in 200g of the cheese until melted. Mix in the thyme and cherry tomatoes.
    4. Stir the frying pan mixture into the casserole dish with the macaroni. Top with remaining cheese.
    5. Cook uncovered 30 minutes in the preheated oven, until bubbly and lightly brown.
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    Reviews & ratings
    Average global rating:
    (70)

    Reviews in English (70)

    1

    This was gorgeous! Will definitely be making this again  -  08 Apr 2013

    0

    Easy, cheap, delicious and filling! What more could you want?  -  07 Jan 2014

    by
    35

    We didn't care for this casserole, it was very bland. I really think the 1/2 cup of flour really took away from the dish, it seemed to nutralize the taste of the cheese.  -  12 Aug 2004  (Review from Allrecipes US | Canada)

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