Macaroni Cheese with Tomato and Onion

Macaroni cheese is easy to make and is a guaranteed hit with most pasta lovers. But how about trying this simple twist to bump up the vitamin and lycopene content as well as adding extra flavour?
Did you know Carotino Oil contains the anti-oxidant lycopene, which is also found in tomatoes?


  • 225g/8 oz dried macaroni
  • 175g/6.2 oz grated Cheddar cheese
  • 100g/3.5oz grated Parmesan cheese
  • 2 tablespoons Carotino Oil
  • 4 tablespoons of fresh bread crumbs for the topping
  • 1 tablespoon fresh basil, chopped
  • 1 – 2 shallots or a medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g/17.6 oz canned, chopped tomatoes
  • 1 tablespoon chopped, fresh basil
  • Salt and pepper to season


Heat a tablespoon of Carotino Oil in a frying pan. Add the garlic and shallots/ onion and fry for a couple of minutes before adding the tomatoes, most of the basil and salt and pepper to taste. Cook over a medium heat and stir constantly for 10 minutes.

Meanwhile, boil a large pan of salted water and cook the macaroni according to the pack instructions until tender, but still firm or ‘al dente’. (8-10 minutes) Drain well and put on one side.

Mix the grated Cheddar and Parmesan cheeses in bowl and grease an ovenproof dish with a little Carotino Oil. Spoon a third of the tomato sauce into the base of the dish, then cover with a third of the macaroni, then top with a third of the mixed cheeses. Season with salt and pepper then repeat the layering until all the ingredients are used up, ending with a final layer of grated cheese.

Mix the breadcrumbs with the leftover basil and sprinkle evenly over the top. Brush a little Carotino Oil over the top with a pastry brush and then cook in a pre-heated oven (190ºC/374ºF/Gas Mark 5) for around 25 minutes until the topping is golden brown and bubbling. Serve immediately.

Serves 2