Cheese And Tomato Macaroni With Ham
2013-04-17- Skill Level: Medium
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- 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.