Macaroni Cheese, with Basil and Tomato Topping Recipe at MyDish

Macaroni Cheese, with Basil and Tomato Topping

4 stars based on 2 reviews Rate this Recipe

Method

  • The old favourite Macaroni Cheese can be made in a boring, insipid way, but with a little more effort you can present this classic dish how it should be.
  • Method:
  • Put the macaroni in a pan of boiling salted water and cook for ten minutes.Do not allow it to stick. Whilst the macaroni is cooking,melt the butter in a small saucepan, stir in the flour to create a smooth butter roux. Gradually add the milk whilst stirring to create a white sauce (not too thick). Stir in the mustard and the grated onion and simmer gently until the onion is softened.Drain the macaroni,mix with the sauce and pour into a deep ovenproof dish. Put the basil leaves on top, then the sliced tomatoes. Add a splash of relish and top with a little more grated cheese and/or a little olive oil. Put the dish, without a lid,in a preheated oven (200 fan) for about 15 mins. Serve as it comes, or with some crusty bread and butter. Goes well with a rasher or two of good quality fried or grilled bacon.

    • Tips

    • If you prefer the onion content to be more crunchy, reduce initial cooking time in the sauce a little.Henderson's relish (a vegetarian relish similar to Worcester sauce)hailing from South Yorkshire, is well worth seeking out.A breadcrumb final topping before the oven stage can be added if you wish.

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    Ingredients

    • 50g butter
    • Heaped dessert spoon plain flour
    • 140g (5oz) dried macaroni
    • 2 fresh tomatoes. sliced
    • handful fresh sweet basil leaves
    • splash Henderson's relish (or Lea and Perrins Worcester sauce)
    • 1 medium onion. grated
    • teaspoon powdered mustard
    • 2 rashers fried or grilled bacon (optional)
    • ½ pint milk
    • 80-100g grated Cheddar cheese (or Cheddar/Red Leicester mix)

    By Views 656  Added Wed Mar 10 2010


    This recipe is derived from one on a "Quaker" macaroni packet years ago. Apart from being a good recipe it gives the key to making white/onion sauce using a butter roux rather than cornflour or expensive dreadful packets, and takes no more time. Read More

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