Red Mac n' Cheese by @cuisinovia

1h35
Medium

6 servings

🍝

500 g

Elbow Macaroni

🧊

1

Vegetable Broth Cube

🍅

500 g

Cherry Tomatoes

🫒

75 ml

Olive Oil

🧅

1 medium onion

Red Onion

🧄

2

Garlic Cloves

🥫

70 g

Tomato Paste

🧈

60 g

Butter

🌶️

1.3 ml

Chili Flakes

🫑

5 ml

Paprika

⚫

2.5 ml

Black Pepper

🌾

80 g

Plain Flour

🥛

1 l

Whole Milk

🧀

400 g

Cheddar Cheese

🍞

70 g

Ground Bread

🧀

50 g

Parmesan Cheese

🫒

2 tbsp

Olive Oil

🧂

5 ml

Salt

Preparation Steps

  1. Step 1/20

    Preheat the fan oven to 180°C. Halve 500 g cherry tomatoes and arrange them cut-side up on the baking tray.

    cherry tomatoes
    🍪baking tray
    🔪knife
    🪵cutting board

  2. Step 2/20

    Drizzle the tomatoes with 2 tbsp olive oil. Season with salt and black pepper.

    cherry tomatoes
    olive oil
    salt
    black pepper
    🍪baking tray

  3. Step 3/20

    Roast the tomatoes at 180°C fan for 40 min. Set aside while preparing the pasta and sauce.

    cherry tomatoes
    🍪baking tray

  4. Step 4/20

    Bring plenty of salted water to a boil in one large pot. Dissolve 1 vegetable broth cube in the water.

    vegetable broth cube
    salt
    🍲large pot

  5. Step 5/20

    Cook 500 g elbow macaroni in the broth for 7 min. Reserve 200 ml of pasta water before draining.

    elbow macaroni
    🍲large pot
    🧪measuring jug
    🥣colander

  6. Step 6/20

    Rinse the drained macaroni briefly with cold water. Transfer it to the large bowl.

    elbow macaroni
    🥣colander
    🥣large bowl

  7. Step 7/20

    Heat 1 tbsp olive oil in the second large pot. Sauté 1 chopped red onion until it starts to colour.

    olive oil
    red onion
    🍲large pot
    🥄wooden spoon

  8. Step 8/20

    Add 2 finely chopped garlic cloves to the onion. Sauté for 1 min.

    garlic cloves
    🍲large pot
    🥄wooden spoon

  9. Step 9/20

    Add 70 g tomato paste and 60 g unsalted butter to the pot. Stir until the butter melts and the mixture is hot.

    tomato paste
    unsalted butter
    🍲large pot
    🥄wooden spoon

  10. Step 10/20

    Stir in chili flakes, paprika, black pepper, and salt. Mix until the seasonings are evenly distributed.

    chili flakes
    paprika
    black pepper
    salt
    🍲large pot
    🥄wooden spoon

  11. Step 11/20

    Add 80 g plain flour to the tomato mixture. Stir continuously to form a smooth roux.

    plain flour
    🍲large pot
    🥄wooden spoon

  12. Step 12/20

    Whisk 200 ml reserved pasta water into the roux. Break up any lumps until smooth.

    🍲large pot
    🥄whisk

  13. Step 13/20

    Gradually whisk in 1000 ml whole milk. Bring the red béchamel to a gentle boil until thickened.

    whole milk
    🍲large pot
    🥄whisk

  14. Step 14/20

    Taste the béchamel and adjust seasoning with paprika, black pepper, and salt. Remove the pot from the heat.

    paprika
    black pepper
    salt
    🍲large pot
    🥄wooden spoon

  15. Step 15/20

    Add the cooked elbow macaroni to the red béchamel. Fold until all pasta is coated.

    elbow macaroni
    🍲large pot
    🥄wooden spoon

  16. Step 16/20

    Add the roasted cherry tomatoes and 400 g grated cheddar cheese. Stir until evenly combined.

    cherry tomatoes
    cheddar cheese
    🍲large pot
    🥄wooden spoon

  17. Step 17/20

    Transfer the macaroni mixture to the 20 x 30 cm ovenproof dish. Spread it into an even layer.

    🍲20 x 30 cm ovenproof dish
    🥄wooden spoon

  18. Step 18/20

    Combine 70 g ground bread, 50 g grated Parmesan cheese, and 2 tbsp olive oil in the mixing bowl. Mix until crumbly.

    ground bread
    🧀Parmesan cheese
    olive oil
    🥣mixing bowl
    🥄wooden spoon

  19. Step 19/20

    Sprinkle the breadcrumb mixture evenly over the pasta. Cover the entire surface.

    ground bread
    🧀Parmesan cheese
    olive oil
    🍲20 x 30 cm ovenproof dish

  20. Step 20/20

    Bake at 180°C fan for 30 min. Serve hot once the crust is golden and crisp.

    🍲20 x 30 cm ovenproof dish

Composition

Ingredients

Types

Grains, Pasta, Broth, Seasoning, Vegetables, Oils, Herbs and Spices, Condiments, Baking, Dairy, Cheese, Bakery

Ingredients

Elbow macaroni, Vegetable broth cube, Cherry tomatoes, Olive oil, Red onion, Garlic cloves, Tomato paste, Butter, Chili flakes, Paprika, Black pepper, Plain flour, Whole milk, Cheddar cheese, Ground bread, Parmesan cheese, Salt

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Ovo-lacto vegetarian

Calories

870 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 93g, Fat: 40g, Saturated fat: 20g, Fiber: 6g, Sugars: 13g

Nutritional Information

Minerals

Calcium: 700mg, Iron: 4mg, Potassium: 650mg, Sodium: 850mg, Phosphorus: 700mg

Vitamins

Vitamin A: 260mcg, Vitamin C: 18mg, Vitamin B12: 1.5mcg, Vitamin D: 1.5mcg, Folate: 75mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 35 minutes

Difficulty

Level

Medium (2/4)

Steps

20 steps

Equipments

Utensils

baking tray, large pot, colander, large bowl, whisk, wooden spoon, 20 x 30 cm ovenproof dish, mixing bowl, measuring jug, box grater, knife, cutting board

Appliances

fan oven, stovetop

Type

Type

Type Of Dish

Main Course, Pasta Bake, Casserole

Occasions

Dinner, Holiday meal, Festive gathering, Family meal, Comfort food meal

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Cypriot, Mediterranean, Italian-inspired

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Creamy, Cheesy, Crispy, Tender, Saucy

Flavors

Cheesy, Tomato, Savory, Rich, Mildly spicy, Tangy, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely within 2 hours,Store in an airtight container at 4°C or below,Reheat until piping hot), freezer : 2 to 3 months (Store in a freezer-safe airtight container,Freeze in individual portions if desired,Thaw overnight in the fridge before reheating)