So I had half a tin of chopped tomatoes lying around in the fridge and needed something to use them up. I love a pasta bake and I love macaroni cheese, I think is one of my all time favourite comfort foods, along with chicken and noodles. This is pretty much macaroni cheese without the faff and with tomatoes. It was deliciously cheesy and I served it with a green salad.
Scalloped Macaroni (from The English Kitchen)
225g dried macaroni
225g cheddar cheese, grated
1 400g tin chopped tomatoes
handful coarse breadcrumbs or crackercrumbs
1 tbsp melted butter
salt and pepper
Preheat the oven to 180C. Butter a 1 litre casserole dish and set aside.
Bring a pan of water to the boil and cook the macaroni according to the packet instructions. Drain.
Meanwhile scald the milk; put into a cup and heat on high in the microwave for 1 min, or heat in a small saucepan until bubbles appear around the edges. Don't let it boil.
Layer a third of the macaroni on the bottom of the dish an season, followed by a third of the cheese, half of the tomatoes, repeat these layers, seasoning each layer, ending with the remaining cheese.
Pour the scaled milk over top of the casserole. Sprinkle the breadcrumbs on top and bake for 25 to 30 mins, until the milk is bubbling up and the top is nicely browned. Serve.