Macaroni Bakes with balsamic sauce

Macaroni Bakes with balsamic sauce

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To serve – 4

Preparation time –15 minutes
Cooking time – 30 minutes

A perfect, tangy starter if serving with a light main dish.


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100 g/4 oz dried elbow macaroni Salt and freshly ground black pepper 300 ml/½ pint double cream 50 g/ 2 oz Gruyére cheese, grated 25 g/ 1 oz Parmesan cheese, freshly grated 3 eggs, beaten For the dressing: 1 shallot, finely diced 2 ripe tomatoes, peeled, seeded and diced 6 tbsp extra virgin olive oil Few fresh thyme leaves 1 tbsp balsamic vinegar


  1. Preheat the oven to 180’C/ 160’C Fan/ Gas 4
  2. Oil and base line 4 timbales or ovenproof cups
  3. Cook the pasta in boiling salted water until al dente*.
  4. Drain thoroughly and divide between the timbales or cups
  5. Slowly bring the cream to the boil in a pan. Remove from the heat, season and stir in the cheeses until melted. Stir into the beaten eggs. Pour the savoury custard over the macaroni.
  6. Stand the moulds in a roasting tin, half filled with boiling water (bain-marie*).
  7. Bake for 25 minutes.
  8. Remove the moulds from the bain-marie and let rest for 5 minutes.
  9. Warm the dressing ingredients together in a small pan for 5 minutes or until the shallots are softened, season to taste.
  10. Turn out the pasta moulds onto warmed plates and surround with the tomato dressing.
  11. Garnish with thyme to serve.

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