MACARONI AND CHEESE WITH A TWIST – NO WHITE SAUCE
This dish can also be served cold and the leftovers are delicious.
- 3 medium sized onions, peeled and diced
- 500 g streaky bacon, chopped into small pieces
- 1 can Italian style chopped tomatoes
- 500 g macaroni
- 500 g grated cheese or any cheese you prefer, I used Mozzarella
- salt and pepper to taste
- sugar / I pour it into my palm
Cook the macaroni till just cooked. In a pan fry the chopped onions and bacon until the onions are golden brown and the bacon done. Add the tinned tomatoes, salt, pepper and the sugar you measured out in the palm of your hand. The sugar takes away the tart of the tomato. Fry everything, do not add water as the sugar will create the sauce it needs. Strain the macaroni and put a layer of macaroni into an ovenproof dish. Spread some of the sauce onto the layer of macaroni, don’t mix it. Sprinkle a layer of cheese, follow with macaroni, sauce and cover these layers with cheese. Bake in the oven at 200 ºC till cheese is golden brown and bubbly. Remove from oven and serve.
Note:
For best results, cut bacon into bits when only partially thawed.
Recipe and photo: Tracy Vohra
