Preheat oven to 180 degrees C. Lightly grease a large casserole dish.
Bring a large pot of water to a 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 frypan 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 frypan and gradually stir in 2 cups cheese until melted. Mix in the thyme and cherry tomatoes.
Stir the frypan 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.