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Quick tomato macaroni cheese
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Total Time:
45 minutes
Easy, gooey macaroni cheese with a crispy, cheesy topping.
Ingredients:
  • 340 g macaroni
  • 200 g bread preferably stale, for making breadcrumbs
  • 800 g super-ripe tomatoes
  • 1 clove garlic peeled
  • 2 large handfuls fresh basil
  • 55 g sun-dried tomatoes chopped
  • 2 anchovies
  • sea salt
  • freshly ground black pepper
  • 3 handfuls Parmesan cheese freshly grated
  • 565 ml single cream
  • 1 tablespoon red wine vinegar
  • ½ nutmeg grated
  • 400 g cow's milk mozzarella broken up
  • 1 handful fresh thyme leaves picked
  • extra virgin olive oil
Instructions:
  • Preheat your oven to 200ºC/400ºF/gas 6. Cook the macaroni according to the packet instructions. Blend bread in a food processor to make breadcrumbs. Blend tomatoes, garlic, basil, sun-dried tomatoes, anchovies, salt, pepper, Parmesan, cream, vinegar, and nutmeg until smooth. Drain the macaroni and return it to the pan. Pour the cheesy sauce over the pasta, adding some reserved cooking water to loosen. Transfer the pasta to a baking dish, top with mozzarella, Parmesan, thyme, and breadcrumbs. Drizzle with olive oil and bake for 20-25 minutes until golden. Serve with extra Parmesan on top and enjoy with a salad.

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