Macaroni and cheese with a difference

Recipe from: 1/16/2001 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • 250
    g
    uncooked macaroni
  • 500
    ml
    milk
  • 4
    extra-large eggs, whisked
  • 500
    ml
    Cheddar cheese, grated
  • TOMATO TOPPING
  • oil
  • 3
    onions, finely chopped
  • 6
    tomatoes, skinned and finely chopped
  • 15
    ml
    sugar
  • salt to taste
  • MUSHROOM TOPPING
  • butter
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 1
    green pepper, seeded and cut into cubes
  • 1
    sprig fresh rosemary
  • 250
    g
    fresh button mushrooms, sliced
  • 250
    ml
    Cheddar cheese, grated
 

Method

 
Preheat the oven to 180¦C (350¦F). Spray a large ovenproof dish with non-stick spray. Cook the macaroni in 3 litres of boiling salted water until tender. Drain well and spoon into the prepared oven dish. Mix the milk, eggs and Cheddar cheese and pour over the macaroni in the dish. Set aside. Heat a little oil in a pan and fry the onion until tender. Add the tomato, sugar and salt to taste and simmer to form a thick puree. Spoon over the macaroni. Heat a little butter in the same pan and fry the onion, garlic and green pepper until glossy. Add the rosemary and mushroom and stir-fry for about another minute. Spoon onto the tomato mixture (stir it in if preferred) and sprinkle with the remaining Cheddar cheese. Bake for 40 minutes until the mixture has set. Serve hot with a green salad. Serves 6-8.
 

Read more on: bake  |  dairy  |  shallow-fry
 

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