Ingredients

• 1 medium onion, finely chopped
• 2 medium tomatoes, coarsely chopped
• 1 tablespoon butter/ margarine
• 1 teaspoon flour
• 375ml milk
• 250ml strong cheddar cheese (more if desired), grated
• a pinch of cayenne pepper
• 500g packet of macaroni (dry weight)

Method

Bring a large pot of water to the boil. Add macaroni and season to taste. Allow to cook at a rolling boil until pasta is just tender. Remove from heat and drain.

While waiting for pasta to cook:

Preheat oven to 180 degrees Centrigrade

Place the onion and butter/ margarine in a deep microwave- proof container and microwave on high for two and a half minutes. Stir and microwave on high for a further two and a half minutes. Add the flour and stir well. Microwave on high for 1 minute. Add the milk, stir and microwave for 2 and half minutes on high. Add the tomatoes, stir and microwave for a further two and a half minutes on high. Add half the cheese, stir and microwave for 2 and a half minutes on high. Stir in cayenne pepper. Put macaroni into a suitable, shallow oven dish, pour the cheese and tomato sauce over it and mix well. Sprinkle the rest of the cheddar over the top. Place in oven until cheese topping goes crispy and brown. (About half an hour)

Sometimes I crush cheesy crisps and add them to the cheese topping just before putting it into the oven – makes a nice crispy crust. You could also fry up some bacon before hand and mix it into the cheese and tomatoe sauce before pouring over the pasta.