Interestingly enough the food here in the UK isn't all fish and chips and roast beef or curries. They're also very fond of macaroni here, and other pasta's too. In fact it is said that at the beginning of the 19th century they used to call their dandies "macaronis" because the wigs which they wore were said to resemble macaroni!
There is a saying over here which goes . . . "There's naught so queer as folk." I believe that would apply in this instance!
I am quite fond of macaroni along with other pastas. I would even go so far as to say I love most of them. I especially love macaroni when combined with cheese . . . or when combined with tomatoes . . . so when I saw this macaroni dish in The Complete Traditional Recipe Book by Sarah Edington and published by the National Trust . . . I just had to make it!
You make a delicious tomato sauce which is combined with cooked macaroni . . . a very simple sauce using minced onions, tomatoes, basil, tomato puree and seasoning. You pour that into the bottom of a buttered baking dish . . .
A rich cheese sauce is then poured over top . . . homemade of course . . . and the whole thing is then baked until it is bubbling and golden brown.
I added some crumbled ritz crackers on top because I had a few left in the bottom of a box and I always think casseroles such as this just beg to be topped with something crunchy . . . in other words I can't leave well enough alone.
I always have to put my two cents worth into a dish . . . or in this case . . . crackers. This was really, really good. Even the leftovers. Simple ingredients, well executed and put together deliciously.
*Macaroni Cheese and Tomato Bake*Serves 4
salt and pepper to taste
a handful of cracker crumbs