Macaroni and cheese with a difference

YOU
6 servings
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Dairy

By Food24 November 03 2009
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Ingredients (16)

250.00 g pasta — macaroni, uncooked
500.00 ml milk
4.00 eggs — extra large, whisked
500.00 ml cheddar cheese — grated
TOMATO TOPPING
oil
3.00 onion — finely chopped
6.00 tomatoes — peeled an finely chopped
15.00 ml sugar
salt — to taste
MUSHROOM TOPPING
butter
1.00 onion — finely chopped
1.00 garlic — cloves, crushed
1.00 green pepper — cubed
1.00 fresh rosemary — sprig
250.00 g button mushrooms — sliced
250.00 ml cheddar cheese — grated
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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.



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