Marvellous Mac 'N Cheese

BFL Logo 150 Author: Canadian Living Credits: BFL Logo 150

Jessica Cuppage from David H. Church Public School, part of the Orillia & Area Nutrition Network, contributed this tomato-topped macaroni and cheese. It tastes just as good as its name.

  • Portion size 6 servings
  • Credits : ©


  • 2 cups macaroni
  • 1/4 cup butter
  • 1/4 cup soft margarine
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 2 3/4 cups shredded Cheddar cheese
  • 1 1/2 teaspoon Worcestershire sauce
  • 3/4 teaspoons salt
  • 1 large tomato cored


Add macaroni to large saucepan of boiling salted water. Stir to prevent sticking; bring back to boil, stirring often. Boil until macaroni is tender but still firm, about 8 minutes. Drain in colander; set aside.

Meanwhile, in separate large heavy-bottomed saucepan, melt butter over medium heat. Add flour; stir with wooden spoon until smooth. Whisk in milk in slow steady stream, whisking until sauce is smooth and thickened, about 6 minutes. Remove from heat; stir in Worcestershire sauce, salt and 2 cups (500 mL) of the cheese. Stir until cheese is melted.

Stir macaroni into cheese sauce; scrape into 9- x 13-inch (3 L) glass baking dish. Thinly slice tomato; arrange over macaroni mixture. Sprinkle with remaining cheese. (Make-ahead: Let cool for 30 minutes. Finish cooling in refrigerator. Cover and refrigerate for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks. Let thaw in refrigerator; add 10 minutes to baking time.)

Bake in 375°F (190°C) oven until crisp and golden brown on top and sauce is bubbly, about 30 minutes.

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Marvellous Mac 'N Cheese