Tomato mac and cheese

By Drum Digital
15 January 2015

This is a recipe every cook should know by heart as it’s the perfect emergency meal to make.

Serves 6

Preparation time: 5 min

Cooking time: about 30 min

500 g macaroni pasta

pinch of salt

Cheese sauce

15 ml (1 T) oil

10 ml (2 t) flour

2,5 ml (½ t) mustard powder

salt and freshly ground black pepper

500 ml (2 c) milk

150 g Cheddar cheese, grated

65 g pecorino cheese, grated

4 tomatoes, sliced

Preheat the oven to 160°C.

  1. Bring a saucepan of lightly salted water to the boil. Add the pasta and cook for 10 minutes. Drain and rinse the pasta under cold water for 30 seconds.
  2. Cheese sauce: Heat the oil in a saucepan and add the flour, mustard powder, salt and pepper. Stir well. Slowly whisk in the milk. The sauce will start to thicken as it comes to the boil. Simmer for 2 minutes, then remove from the heat.
  3. Add the grated cheese and stir until melted. In a large bowl, combine the pasta with the sauce and mix well. Transfer to a casserole dish and use a wooden spoon to smooth the surface. Arrange the sliced tomatoes on top.
  4. Place in the oven for 20 minutes or until the edges and the top begin to harden slightly.

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