Interestingly enough the food here in the UK isn't all fish and chips and roast beef or curries. They're also very fond of macaroni here, and other pasta's too. In fact it is said that at the beginning of the 19th century they used to call their dandies "macaronis" because the wigs which they wore were said to resemble macaroni!
There is a saying over here which goes . . . "There's naught so queer as folk." I believe that would apply in this instance!
I am quite fond of macaroni along with other pastas. I would even go so far as to say I love most of them. I especially love macaroni when combined with cheese . . . or when combined with tomatoes . . . so when I saw this macaroni dish in The Complete Traditional Recipe Book by Sarah Edington and published by the National Trust . . . I just had to make it!
You make a delicious tomato sauce which is combined with cooked macaroni . . . a very simple sauce using minced onions, tomatoes, basil, tomato puree and seasoning. You pour that into the bottom of a buttered baking dish . . .
A rich cheese sauce is then poured over top . . . homemade of course . . . and the whole thing is then baked until it is bubbling and golden brown.
I added some crumbled ritz crackers on top because I had a few left in the bottom of a box and I always think casseroles such as this just beg to be topped with something crunchy . . . in other words I can't leave well enough alone.
I always have to put my two cents worth into a dish . . . or in this case . . . crackers. This was really, really good. Even the leftovers. Simple ingredients, well executed and put together deliciously.
*Macaroni Cheese and Tomato Bake*Serves 4Printable Recipe
Apparently the British have always had an affection for Macaroni! Who knew?? It is said that back in the early 1800's the "dandies" over here were called "macaronies" because they wore wigs with white curls that were supposed to resemble macaroni!
225g dried macaroni (1/2 pound, 8 ounces)1 medium onion, chopped1 TBS olive oil800g tinned tomatoes, drained (2 14 ounce tins)4 tsp tomato puree (tomato paste2 TBS freeze dried basil flakes75g of butter (1/3 cup)50g plain flour (1/3 cup)1 tsp dry mustard powder425ml of milk (about 14 1/2 fluid ounces) warmed225g of strong cheddar cheese, grated (about 2 cups)
salt and pepper to taste
a handful of cracker crumbs
Heat the oil and add the onion. Cook gently until softened. Add the drained tomatoes and the tomato puree. Cook together for a few minutes. Stir in the basil and break up the tomatoes with a wooden spoon. Season to taste with some salt and pepper. Set aside.
To make the cheese sauce, melt the butter in a saucepan. Whisk in the flour and mustard powder. Cook, whisking for at least one minute, and then slowly whisk in the warm milk. Cook, whisking constantly, until the mixture thickens and comes to the boil, making sure it doesn't catch on the bottom. Whisk in 175g (1 1/2 cups) of the cheese, stirring until it melts. Set aside.
Preheat the oven to 200*C/400*F/ gas mark 6. Cook the macaroni until al dente according to the package directions. Drain well. Stir the cooked macaroni into the tomato mixture. Pour into a large baking dish and smooth over. Pour the cheese sauce evenly over top. Sprinkle evenly with the remaining cheese. Sprinkle on a handful of cracker crumbs.
Bake in the heated oven for 20 to 25 minutes or until golden brown.
