By Paris Cross
Macaroni Cheese and Tomato Bake
Britain has always had an affection for maccheroni, pasta tubes. We even anglicized its name to macaroni. At the beginning of the 19th century, our dandies were called macaronis' because they wore wigs with white curls that were supposed to resemble macaroni. Macaroni Cheese has long been a supper standby. Combining cheese sauce with basil and tomatoes makes this dish especially appetising.
Updated at: Thu, 17 Aug 2023 00:22:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
35
High
Nutrition per serving
Calories686.6 kcal (34%)
Total Fat34.8 g (50%)
Carbs65.7 g (25%)
Sugars9.8 g (11%)
Protein27.7 g (55%)
Sodium467.1 mg (23%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 200°C, 400°F, gas mark 6. Boil the macaroni in the usual way according to the instructions on the packet and drain well.
OvenPreheat
dried macaroni225gStep 2
Fry the chopped onion gently in the oil and add the drained tomatoes, tomato purée and plenty of basil. Cook together for a few minutes, breaking the tomatoes with a wooden spoon and adding salt and pepper to taste.
oil1 tablespoon
fresh basil
onion1 
tomatoes400g
tomato purée4 teaspoonsStep 3
Make a cheese sauce: melt the butter in a saucepan, stir in the flour with the mustard and cook for a minute before pouring in the milk. Stirring all the time, bring to the boil and add 175g (6oz) of the grated cheese.
cheese225g
plain flour50g
butter75g
milk425ml
mustard powder1 teaspoonStep 4
Stir the tomatoes into the cooked macaroni and spoon either into individual baking dishes or one large dish. Cover each dish or the large dish with the cheese sauce and sprinkle the remaining grated cheese on top. Bake in the oven for 20 minutes or until golden brown.
cheese225gNotes
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