Macaroni Cheese with Tomatoes Recipe, Prepare the veg in advance ready to make these delicious sandwiches.
Macaroni Cheese with Tomatoes Recipe
Serve with a helping of your favorite veg or mixed leaf salad.
Instead of tomatoes you could use a layer of sliced leeks, courgettes, and peppers, lightly cooked in boiling water to soften them.
If you don’t have macaroni, you can use tubes of pasta instead. Take care not to overcook it – it needs to keep a little ‘bite’.
INGREDIENTS FOR 4 SERVINGS
- 10.5 oz macaroni
- 1.4 oz lower-fat spread
- 1 finely chopped small onion
- 1.7 oz plain flour
- 600ml semi-skimmed milk
- 1 tsp English mustard
- 1 pinch ground black pepper
- 2 large sliced tomatoes
- 2.6 oz grated reduced-fat mature Cheddar cheese
1 Preheat the oven to 374°F, fan 338°F, gas mark 5.
2 Cook the macaroni in a large saucepan of boiling water for 8-10 minutes, or according to the instructions on the packet until tender.
3 Meanwhile, melt the low-fat spread in a large saucepan and cook the onion for 3-4 minutes until softened, but not brown. Remove from the heat and stir in the flour.
4 Return to the heat and cook gently for about 1 minute, stirring, until the mixture has a texture like sand.
5 Remove from the heat and add the milk a little at a time, stirring well to mix together. Then return to the heat, stirring all the time, until the sauce is thick and smooth.
6 At this point, remove from the heat and add about two-thirds of the cheese and the mustard. Season with pepper.
7 Drain the cooked pasta well and return it to the saucepan. Stir in the hot cheese sauce. Tip the mixture into a baking dish that can hold about 1.2 liters, or use individual serving dishes. Top with the sliced tomatoes and sprinkle the leftover cheese on top.
8 Bake for 15-20 minutes, until piping hot, then serve.