Tomato Macaroni Cheese

    50 minutes

    I like this recipe because it has tomatoes and English mustard which spice up the regular macaroni and cheese.


    Otago, New Zealand
    2 people made this

    Serves: 4 

    • 250g cooked macaroni
    • 1 onion
    • 50g butter
    • 50g plain flour
    • 2 1/2 cups milk
    • 3 eggs, whisked
    • 1 tablespoon English mustard
    • 5 tablespoons chopped parsley
    • 2 sliced tomatoes
    • 2 cups grated Cheddar cheese
    • 2 tablespoons parmesan cheese

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 degrees C. Lightly grease an ovenproof dish. Finely chop an onion and cook in butter until soft. Add flour and cook for another minute.
    2. Remove from heat and slowly stir in the milk and mustard an keep stirring until the sauce thickens. Remove from heat an add 1 cup of cheese with salt and pepper. Stir in the macaroni.
    3. Place a layer of tomatoes in an oven proof dish and pour the macaroni mixture into the dish.
    4. Sprinkle the rest of the Cheddar cheese on top and then place the rest of the tomatoes on top of that. Sprinkle the parmesan over the top with the parmesan and bake for 30 mins.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    Altered ingredient amounts. Iain, do you remove the sauce from the heat before or after you add the cheese? Recipe isn't clear. Also what do you do with the 3 beaten eggs - they aren't mentioned in the method outside of the list of ingredients. Thanks.  -  28 Apr 2010


    Altered ingredient amounts. Add extra mustard for a spicier effect  -  02 Sep 2008