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Macaroni Cheese and Tomato


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  • Sauce:
  • 2 cups dried elbow macaroni
  • 1 1/2 cups grated Cheddar cheese
  • generous 1 cup grated Parmesan
  • 1 Tbsp butter, plus extra for greasing
  • 4 Tbsp fresh white bread crumbs
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp olive oil
  • 1 shallot, chopped finely
  • 2 garlic cloves, crushed
  • 1 lb 2 oz can chopped tomatoes
  • 1 Tbsp chopped fresh basil
  • Salt and pepper


Servings 4


Step 1

1. To make the sauce, heat the oil in a heavy pan. Add shallots and garlic and cook, stirring constantly for 1 min. Add tomatoes and basil and season with salt and pepper to taste. Cook over med heat, stirring constantly for 10 min.

2. Meanwhile, bring a large pan of lightly salted water to a boil. Add the macaroni, bring back to a boil and cook for 8 min or until tender, but firm to the bite. Drain well.

3. Combine the grated Cheddar and Parmesan in a bowl. Grease a deep casserole. Spoon one third of the tomato sauce into the bottom of the dish, cover with one third of the macaroni and then top with one third of the mixed cheeses. Season to taste with salt and pepper. Repeat with layers twice, ending with a layer of grated cheese.

4. Combine the bread crumbs and basil and sprinkle evenly over the top. Dot the topping with the butter and cook in preheated oven 375 degrees for 25 min or until the topping is golden brown and bubbling. Serve immediately.


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