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Macaroni-Cheese Without the Pot of Water!

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“This recipe helps you make a quick, simple version of Macaroni-Cheese, without the hassle of actually boiling a huge pot of water! I've made this often ages ago and just discovered the recipe again. It's really clever to measure just enough water to cook the macaroni! Ideal family dish, or to freeze for later. As I only have a yellowed, pasted clipping in a scrapbook, I have no idea where it came from. I'd suggest you add a few extras if you like, such as a little hot pepper, or instead of using grated cheddar you could make a cheese sauce instead. But this simple dish is great just as it is, for busy moms with kids!”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 325°F/160°C, and grease an oven dish.
  2. Peel the tomatoes and chop into pieces.
  3. Heat the water to boiling, and add the macaroni little by little (to keep the water boiling).
  4. Also add the tomatoes, salt, pepper and basil, stir now and then, and cook without a lid until the macaroni is tender and the mixture is sort of saucy.
  5. While that is cooking, fry the onion and bacon in a little oil until softened and cooked.
  6. Add the ground beef, and stir with a fork to loosen the meat. Stir until cooked through.
  7. Ladle the macaroni mixture into the greased oven dish. Spread half the meat mixture over the top, and then half the grated cheddar.
  8. Add rest of the meat, then the last of the cheddar.
  9. Bake, open, in the preheated oven until heated through and the cheese is melted.

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