Pasta with creamy tomato sauce: Stir 2 tbs of cream into the sauce with the parsley in step 3. Add 2 bacon rashers, rind and excess fat trimmed, finely chopped with the onion in step 1. ((( Variations ))) Pasta with tomato & chilli sauce: Add 1 small chopped fresh red chilli with the garlic in step 1. To reheat, place the sauce in a saucepan over medium heat, stirring occasionally, for 6-8 minutes or until heated through. Alternatively, freeze serving-size portions in separate airtight containers for up to 3 months. Storage: The tomato sauce (and variations) will keep in an airtight container in the fridge for 3 days. Stir in the tomatoes and cook, uncovered, on High/800watts/100%, stirring every 3 minutes, for 6-10 minutes or until the sauce reduces and thickens slightly. Stir in the tomato paste and cook, uncovered, on High/800watts/ 100% for 1 minute. ![]() ![]() Cook, uncovered, on High/800watts/100% for 2 minutes. I just rather like the buttery crunch.Microwave tip: Place the oil, onion and garlic in a medium, heatproof microwave-safe bowl. The buttery cracker crumbs on top are not absolutely necessary either. I think you could make this lighter by leaving out the cream and just using milk to replace the cream. Remove foilĪnd bake for a further 15 minutes, until golden brown. Ready to bake, cover with tinfoil and bake for 30 minutes. Let sit for 10 to 15 minutes before serving. Set dish on a bakingīake in the heated oven until the top begins to brown, 20 to 25 minutes. Sprinkle evenly over top of the macaroni. Pour into the prepared casserole dish and Pour this sauce over the macaroni and tomato Remove from heat and stir in the cheeses to melt. Simmer and cook until the mixture is thickened, whisking constantly. Stir together the milk, cream and chicken stock. Heat gently over low heat until most of the Cook the macaroniĪccording to the package directions just until al dente, usually about Set aside.Ī large pot of lightly salted water to the boil. Butter a 9 inch square glass baking dish. Preheat the oven to 200*C/400*F/gas mark 6. Pure nostalgia.įine sea salt and freshly ground black pepperġ (400g) tin of chopped plum tomatoes in tomato juice (14 ounces)ġ/2 pound of mild cheddar cheese, coarsely grated (8 ounces) (2 cups)ġ/4 pound of strong cheddar cheese, coarsely grated (4 ounces) (1 cup) Once all ingredients are mixed together, bring the sauce to a simmer over medium heat and cook until bubbly, 5 to 10 minutes. Drain and return it back into the pot along with all other ingredients. Maybe not the lightest casserole around, but surely one of the tastiest. To prepare this recipe, start by boiling a pot of water and cooking macaroni according to package directions. my hubster, a dedicated "pasta hating" individual conceded that it certainly smelled delicious and proceeded to eat two plates full. It's a delicious casserole that both children and grown ups will love. This is definitely a "Do not judge a book by it's cover" kind of dish. ![]() But don't let these photos put you off in any way from making it. It wasn't that easy to get a tasty looking photograph of this delicious casserole. Macaroni and Cheese with Tomatoes? It's even better. It's a real favourite of mine, not so much the Toddsters. mind you I don't eat KD at all over here, because it just doesn't exist. In fact I cannot remember the last time I ate KD without them. Through the years I have always done the same. Often she would stir a tin of tomatoes into it and that was even better. When I was a child it was a real treat for my mother to make us Kraft Macaroni and Cheese Dinner. A smattering of salt and pepper and I am feasting. I could quite happily just sit down with a tin of tomatoes and a slice of bread and butter. One thing that I have always loved is/are tinned tomatoes.
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