Spicy Macaroni Cheese

Spicy Macaroni Cheese



30 ml (2 tbsp) oil
1 large onion, finely chopped
1 green pepper, de-seeded and chopped
175 g (6 oz) bacon, chopped
125 g (4 oz) closed cup mushrooms, sliced
400 g (14 oz) can chopped peeled tomatoes
60 ml (4 tbsp) tomato puree
30 ml (2 tbsp) worcestershire sauce
1.25-2.5 ml (¼-½ tsp) cayenne pepper
198 g (7 oz) can sweetcorn kernels, drained
275 g (10 oz) macaroni, cooked and drained
125 g (4 oz) mature cheddar, grated
25 g (1 oz) dried breadcrumbs


Serves 4

  1. Heat the oil and cook onion and pepper until just soft. Add the bacon and cook for 2 minutes. Add the mushrooms and cook for a further minute.

  2. Stir in the tomatoes, tomato puree, worcestershire sauce, cayenne, sweetcorn, and macaroni, then cook over a gentle heat for 5 minutes.

  3. Stir in ¾ of the cheese. Turn into a warmed heatproof dish.

  4. Quickly mix the remaining cheese and breadcrumbs together and sprinkle over the top.

  5. Cook under a pre-heated grill until cheese has melted and turned golden brown.

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Fact 08

Did You Know?

The British tomato industry has a glasshouse area of 200Ha, that’s twice the area of all the football pitches added together in the British professional leagues and getting bigger!

Phil Pearson

Meet the grower

Phil Pearson

Phil is the Group Development Director of APS Salads Ltd. and Chair of the British Tomato Growers&rs…

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