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Triple tested: Macaroni cheese is the perfect comfort food – and the grainy mustard makes it a hot favourite for lazy dinners. Brought to you by Essentials magazine
Ingredients
500g tub ready-made fresh cheese sauce
6 spring onions, sliced
100g Gruyère or Cheddar, grated
3-4 large vine tomatoes, sliced
Check you've got
350g dried
Macaroni pasta
100ml milk
2tbsp wholegrain mustard
1/2tsp dried thyme
1/2tsp dried oregano
Nutritional information
Each portion contains:
Calories700
35%
Fat30.0g
43%
Saturates15.0g
75%
of an adult's guideline daily amount
Low
Med
High
More Information
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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Heat the oven to Mark 4/180°C. Cook macaroni in plenty of boiling water for 5 mins (it should still have a bite to it). Drain and tip back into the pan.
Heat the cheese sauce and milk in a small pan, stirring until it begins to bubble. Add the mustard, spring onions and 1⁄2 the cheese to the sauce and stir well. Pour over the macaroni and mix together, then transfer to a 1.5-litre shallow ovenproof dish.
Lay the tomatoes on top of the macaroni, slightly overlapping, then sprinkle with the herbs and the remaining cheese. Bake for 10-15 mins until golden. Serve with a green salad.
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Your comments
AmyR
Made this and it was gorgeous! I also put bacon cubes in it and that with the mustard seed and gruyere was totally delish! Also got better the next day as had leftovers for lunch.
Your comments
AmyR
Made this and it was gorgeous! I also put bacon cubes in it and that with the mustard seed and gruyere was totally delish! Also got better the next day as had leftovers for lunch.