Ingredients

• 220 g dried macaroni
• 65 ml (¼ cup) butter
• 45 ml (3 Tbsp) flour
• 500 ml (2 cups) milk, warm
• 1 x 400 g Rhodes Quality Tomato Chopped & Peeled with Mixed Herbs
• 1 handful mozzarella cheese, grated
• 1 handful cheddar cheese, grated
• salt, pepper and nutmeg
• 2 eggs, whisked
• 125 ml fresh breadcrumbs
• 45 ml (4 T) parmesan cheese, grated

Method

1. Bring a large pot of salted water to the boil and cook the macaroni as per the packet instructions.
2. Drain well and set aside.
3. In a medium saucepan, melt the butter.
4. Add the flour and stir to mix with a wooden spoon.
5. Using a whisk, whisk in the hot milk and continue whisking until the sauce is smooth and thick.
6. Cook over low heat for a few minutes to cook out the flour.
7. Stir in the 1 x 400 g Rhodes Quality Tomato Chopped & Peeled with Mixed Herbs and heat through.
8. Remove from the heat and whisk in the 2 cheeses.
9. Once the cheese is melted, season to taste with salt, pepper and nutmeg.
10. Pour the sauce over the cooked macaroni and stir to mix.
11. Cool.
12. Stir in the whisked egg.
13. Spoon the macaroni into a muffin tray that has been sprayed with non-stick spray.
14. Mix the breadcrumbs and the parmesan cheese together and sprinkle this mixture over the top of each muffin.
15. Bake in a preheated oven at 180°C for 20 minutes or until the muffins are set and crisp on the edges.
16. Remove the muffins from the oven.
17. Turn out the muffins onto a wire rack and leave to cool.
18. Refrigerate or freeze once cool.

Cooking Tip: Add ham, bacon or spinach to the muffins.