Macaroni cheese with tomatoes

A satisfying family meal in three quick steps,with the help of some savvy shortcuts


375g essential Waitrose macaroni
3 essential Waitrose courgettes, coarsely grated
300g essential Waitrose half fat British crème fraîche
2 tsp dijon mustard
pinch freshly grated nutmeg
1 tbsp thyme leaves
125g essential Waitrose lighter mature grated cheese
100g essential Waitrose cherry tomatoes, halved


1. Preheat the oven to 220°C, gas mark 7. Cook the macaroni for 2 minutes less than stated on the packet instructions. Drain, reserving 1 tbsp of the cooking liquid, then stir the courgette through the pasta; set aside.

2. In a bowl, mix together the crème fraîche, mustard, nutmeg, thyme leaves, 100g cheese and the reserved cooking liquid. Season, then toss though the pasta until well combined.

3. Transfer the pasta to an ovenproof dish, and top with the cherry tomatoes and remaining cheese. Bake for 15-20 minutes, until the top is golden and crisp. Serve with a green salad.

Additional information

Three twists on macaroni cheese

  • Replace the courgettes with 1 small cauliflower. Cut into small florets and cook with the pasta for 5 minutes.
  • Fry 70g diced pancetta until golden and crisp, then stir into the pasta along with the courgette and replace the thyme leaves with dill.
  • Replace half the cheese with gruyère for a more intense flavour.

Add a crunchy topping

Combine these ingredients and scatter over the top before baking:

5 tbsp fresh breadcrumbs
½ tsp paprika
1 garlic clove, crushed
1 tbsp olive oil

Macaroni cheese
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes 40 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2397.432kJ
Fat 20.8g
Saturated Fat 12.9g
Carbohydrate 77.6g
Sugars 6.2g
Salt 0.8g

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4 stars

Average user rating Based on 41 ratings

This recipe was first published in Wed Jun 01 13:00:00 BST 2011.