Macaroni cheese is already one of the ultimate comfort foods, but adding roasted tomatoes brings a delicious burst of freshness to this family favourite.
Roasting tomatoes helps concentrate their flavour and sweetness, which works brilliantly alongside a creamy cheese sauce.
The result is a warming October dinner with a tomato twist.
Ingredients
- 300g macaroni
- 400g British cherry or small tomatoes
- 40g butter
- 40g plain flour
- 500ml milk
- 200g mature cheddar, grated
- 50g Parmesan, grated
- 1 tsp Dijon mustard
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 50g breadcrumbs
- Salt and black pepper
Method
- Preheat the oven to 200°C.
- Place the tomatoes onto a baking tray, drizzle with olive oil and season.
- Roast for around 20 minutes until softened and beginning to caramelise.
- Meanwhile, cook the macaroni according to the packet instructions and drain.
- Melt the butter in a saucepan before stirring in the flour.
- Gradually whisk in the milk until you have a smooth sauce.
- Cook gently until the sauce begins to thicken.
- Add the garlic, mustard and most of the cheddar and Parmesan.
- Stir until the cheese has melted.
- Add the cooked macaroni and roasted tomatoes and gently combine.
- Transfer everything to an ovenproof dish.
- Sprinkle over the remaining cheese and breadcrumbs.
- Bake for approximately 20 minutes until golden and bubbling.
A Twist on a Classic
Adding roasted tomatoes to macaroni cheese gives the dish a completely different dimension.
Their sweetness and slight acidity cut through the richness of the cheese sauce, while roasting them beforehand intensifies their flavour.
It’s also an easy way to add fresh tomatoes to a meal that both adults and children can enjoy.
Serve it straight from the oven alongside a simple green salad – or simply grab a bowl and enjoy it exactly as it is.
