Recipe

Easy cheesy macaroni with roasted tomatoes

This macaroni is what dreams are made of - it's extra cheesy, super simple and topped with delicious roasted tomatoes for an added dose of veg. Whip one up for a quick and easy dinner - you'll have it on the table in less than 20 minutes!

By Sophie Gray
  • 25 mins preparation
  • Serves 6 - 8
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Ingredients

  • 3 tbsp flour
  • 2 tbsp butter, soft
  • 4 cups vegetable stock
  • 3 cups milk
  • 3/4 tsp salt
  • 3/4 tsp Dijon mustard
  • 500 g pasta shells
  • 350 g canned or bottled artichoke hearts, drained, chopped
  • 2 1/4 cups grated tasty cheese
  • 3/4 cup parmesan cheese, grated
  • 10 mixed variety large and small tomatoes

Method

  • 1
    Combine flour and butter in a small bowl to form a paste. Set aside.
  • 2
    Place a large saucepan over medium-high heat. Add stock, 2 cups of the milk, salt and mustard; stir.
  • 3
    Add pasta to saucepan and bring to a boil. Cook for 10 minutes or until pasta is al dente, stirring frequently. Stir in remaining 1 cup milk and chopped artichokes and cook for 2 minutes.
  • 4
    Add the butter and flour mixture in dollops, stirring well after each addition so the mixture dissolves into the sauce.
  • 5
    Simmer, stirring, for 1-2 minutes until thickened. Season with salt and pepper and remove from heat. Mix in grated tasty cheese and two thirds of the parmesan. Transfer to a heatproof serving dish.
  • 6
    Cut large tomatoes into thick slices. Arrange with whole tomatoes on top of pasta, sprinkle with remaining parmesan and grill until golden and bubbling on top.

Notes

This method of making a white sauce is quick and easy. Pasta will continue to cook and absorb liquid the longer it is left sitting, so serve the dish as soon as it is cooked.