Cheese And Tomato Macaroni With Ham

2013-04-17
  • Servings : 4
  • Ready In : 40m

This is a great option for anyone who loves macaroni cheese without all of the hassle of making a bechamel sauce.


Ingredients

  • 225g dried macaroni
  • 200g carton crème fraîche
  • 2 large Quality Assured egg yolks
  • 1 tsp Dijon style mustard
  • Sea salt and freshly ground black pepper
  • 100g mature hard cheese, finely grated
  • 225g cherry tomatoes
  • 100g cooked ham slices, chopped
  • lightly dressed green salad and ciabatta bread, to serve

Method

Step 1

This is a great option for anyone who loves macaroni cheese without all of the hassle of making a béchamel sauce. The addition of the cherry tomatoes and ham make it more of a meal that all of the family should enjoy. Small blanched broccoli florets would also work well instead of the ham.

Step 2

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Cook the macaroni in a large pan of boiling salted water for 10-12 minutes until just ‘al dente’ (tender but still firm to the bite).

Step 3

Place the crème fraîche in a bowl and beat in the egg yolks and mustard, then season to taste.

Step 4

Drain the pasta and return to the pan. Stir in the crème fraîche mixture with the cheese, then gently fold in the cherry tomatoes and ham.

Step 5

Tip the macaroni mixture into an ovenproof dish. Bake for 15-20 minutes until golden brown and bubbling. Leave to stand for a few minutes and then serve straight from the dish with a large bowl of salad and some slices of ciabatta bread to hand around separately.

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