Side Dishes Lunch/Dinner Macaroni Cheese

Serves : 4 - 6

Preparation Time: 10 minutes

Cooking Time: 20 minutes

How to make macaroni and cheese recipe | Budgens Recipes

Ingredients

  • 400g dried macaroni pasta
  • 1 x 410g tin evaporated milk
  • 2 tbsp tomato puree
  • 1 tbsp Dijon mustard
  • 125g grated mature Cheddar cheese
  • 75g grated red Leicester cheese
  • 40g finely grated Parmesan
  • 1 x 125g mozzarella cheese, torn into pieces
  • 320g cherry tomatoes, halved
  • Sea salt and freshly ground black pepper

Method

  1. Preheat the grill to high.

  2. Bring a large pan of salted water to the boil. Add the pasta, stir well and return to the boil. Cook according to packet instructions.

  3. Meanwhile, pour the evaporated milk into a pan. Bring to the boil, then whisk in the tomato puree and mustard. Add the ¾ of the grated cheese and all of the mozzarella and continue to heat, stirring all the time, until the cheese is melted and the sauce smooth.

  4. Meanwhile, drain the pasta, reserving a cup (about 200ml) of the cooking water. Add the pasta to the cheese sauce, along with the reserved water and cherry tomatoes. Stir well then add the season with a little salt and plenty of black pepper.

  5. Pour into a baking dish and top with the remaining grated cheese. Place under the grill for 5-6 minutes until golden brown and bubbling.

  6. Serve straightaway with green salad.

  7. Can be made in advance, cooled and baked in the oven at 200°C, fan 180°C, gas mark 6 for 25-30 minutes until golden brown and bubbling.