● 300g macaroni
● 75g mozzarella, grated
● 50g Cheddar, grated
● 220ml double cream
● 2 eggs, lightly beaten
● Salt and freshly ground black pepper
● 2 tomatoes, thinly sliced
● 60g fresh or natural breadcrumbs
● Small handful of fresh basil leaves, to garnish (optional)
1 Preheat the oven to 180°C (fan 160°C, gas 4). Cook the pasta according to the pack instructions, then drain.
2 Meanwhile, combine 50g of the mozzarella, the Cheddar, cream and egg in a large bowl. Add the cooked macaroni and toss well, then season with salt and pepper. Spoon into a large ovenproof dish.
3 Arrange the tomato slices over the macaroni mixture and scatter over the breadcrumbs and remaining mozzarella.
4 Bake for 15-20min or until bubbling and golden. Garnish with the basil, if using, and serve with salad, if liked.
Try adding 1-2tsp of Dijon or English mustard to the cream mixture in Step 2, as it will bring out the flavour in the cheese.