Eggy Macaroni Cheese

No cheese sauce flops, this is a 6-8 portion bake!

Preparation Time

Cook Time





Step 1:

  • Put a pot of water on to boil, follow the instructions on the packet to cook the whole bag of macaroni.
  • Step 2:

  • While that’s bubbling away, dice the onions and tomatoes. Put the oven in to 180’c.
  • Step 3:

  • In a jug, crack the eggs and add milk until you have about 500ml of mixture. Whisk it up with some salt &pepper.
  • Step 4:

  • When the macaroni’s cooked, drain it and put it back in the pot. Mix in the onions and tomatoes and transfer into a large oven-proof dish (not too deep or the middle wont cook). You can make many little ones if its easier, up to you. Also, of you want a little meat add fried bacon now!
  • Step 5:

  • Pour the ‘eggy’ mixture over the macaroni, or share out evenly if you’re making lots of little ones.
  • Step 6:

  • Grate enough cheese to evenly cover the top and sprinkle.
  • Step 7:

  • Cook in the oven, 1 hour for the big one less for littler ones.
  • Step 8:

  • To test stick a fork in the centre, if its still runny it still ain’t cooked!
  • Step 9:

  • P.S. If you use skimmed milk (the one with the red lid) you’ll end up with a very watery tasteless meal.
  • Step 10:

  • Step 11: