Published Friday, 23 September, 2011 by Jess Marais
Put a pot of water on to boil, follow the instructions on the packet to cook the whole bag of macaroni.
While that's bubbling away, dice the onions and tomatoes. Put the oven in to 180'c.
In a jug, crack the eggs and add milk until you have about 500ml of mixture. Whisk it up with some salt &pepper.
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!
Pour the 'eggy' mixture over the macaroni, or share out evenly if you're making lots of little ones.
Grate enough cheese to evenly cover the top and sprinkle.
Cook in the oven, 1 hour for the big one less for littler ones.
To test stick a fork in the centre, if its still runny it still ain't cooked!
P.S. If you use skimmed milk (the one with the red lid) you'll end up with a very watery tasteless meal.
Thank you to Amy who uploaded this glorious looking Pomegranate Chicken Salad to www.studentrecipes.com. Recipe: goo.gl/OVT4ak
chicken salad: fruity twist on a classic https://t.co/kwZ46UPsaZ