This tasty twist on a traditional favourite – macaroni and cheese – is great for a family dinner and perfect for cold winter nights!
By Taryn Lessing Govender
Serves 4-6 people
Tomato Sauce
- 1 aubergine sliced
- 1 packet of back bacon diced
- ½ cup sundried tomato finely chopped
- 1 can of crushed/chopped tomato
- 1 small onion finely chopped
- A handful of basil chopped
- 2 cloves of garlic finely chopped
- 1 teaspoon on dried oregano
- A dash of Red wine vinegar
- Olive oil
- Salt and Pepper to taste
Cheese Sauce
- 2 1/2cups of milk
- 4 tablespoons of butter
- ¼ cup of flour
- 1 cup of sharp cheddar grated
- Salt and Pepper to taste
350grams of Macaroni
Bocconcini mozzarella
Grated Parmesan
Macaroni and Cheese Method
Put the oven on 180C
Slice aubergine, place on a baking tray and with a generous amount of olive oil and salt.
Place in oven for 20min on each side. Adding more olive oil after turning.
In the mean-time sauté onions on a low heat with olive oil until translucent and soft (10 min). Add garlic and oregano. Stir for 1 min.
Increase heat and add bacon. Sauté until bacon is cooked through.
Take aubergine out of the oven.
Add aubergine, can of tomatoes, sundried tomato, red wine vinegar and fresh basil and stir.
Lower heat and simmer for 20min.
Cook Pasta in boiling water with a dash of olive oil and salt until al dente.
When done pour about 1/3 of a cup of the starchy water in the tomato sauce and mix through.
Drain Pasta and put aside
Add salt and pepper to tomato sauce according to taste and set aside.
To make the cheese sauce
In a separate pan. Melt butter and sprinkle in flour.
Whisk together on a medium-low heat.
Pour in milk and whisk until smooth.
Cook until thick. Reduce heat to low.
Add in cheddar and stir until the cheese is melted and the sauce is smooth.
Add in salt and pepper to taste.
Mix the cheese sauce into your pasta in a separate dish.
Assembling your macaroni and cheese
Put the oven on grill
Spoon tomato sauce into an oven dish – making one even layer across the bottom.
Pour over the Pasta and cheese sauce mixture.
Dress with grated parmesan and tear over bocconcini mozzarella.
Finish off with a bit of salt and pepper and put into the oven.
Keep an eye on it until the cheese is melted and golden brown.
Serve.