About this recipe:Cheese, onions, minced beef and macaroni baked with cherry tomatoes and fresh thyme. Simple and delicious.
275g uncooked macaroni
225g minced beef
1 onion, chopped
2 tablespoons white wine
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
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Lightly grease a large casserole dish.
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.
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.
Stir the frying pan mixture into the casserole dish with the macaroni. Top with remaining cheese.
Cook uncovered 30 minutes in the preheated oven, until bubbly and lightly brown.