Easy cheesy macaroni with roasted tomatoes

This macaroni is what dreams are made of - it's extra cheesy, super simple and topped with delicious roasted tomatoes for an added dose of veg. Whip one up for a quick and easy dinner - you'll have it on the table in less than 20 minutes!

By Sophie Gray
  • 25 mins preparation
  • Serves 6 - 8
  • Print


  • 3 tbsp flour
  • 2 tbsp butter, soft
  • 4 cups vegetable stock
  • 3 cups milk
  • 3/4 tsp salt
  • 3/4 tsp Dijon mustard
  • 500 g pasta shells
  • 350 g canned or bottled artichoke hearts, drained, chopped
  • 2 1/4 cups grated tasty cheese
  • 3/4 cup parmesan cheese, grated
  • 10 mixed variety large and small tomatoes


  • 1
    Combine flour and butter in a small bowl to form a paste. Set aside.
  • 2
    Place a large saucepan over medium-high heat. Add stock, 2 cups of the milk, salt and mustard; stir.
  • 3
    Add pasta to saucepan and bring to a boil. Cook for 10 minutes or until pasta is al dente, stirring frequently. Stir in remaining 1 cup milk and chopped artichokes and cook for 2 minutes.
  • 4
    Add the butter and flour mixture in dollops, stirring well after each addition so the mixture dissolves into the sauce.
  • 5
    Simmer, stirring, for 1-2 minutes until thickened. Season with salt and pepper and remove from heat. Mix in grated tasty cheese and two thirds of the parmesan. Transfer to a heatproof serving dish.
  • 6
    Cut large tomatoes into thick slices. Arrange with whole tomatoes on top of pasta, sprinkle with remaining parmesan and grill until golden and bubbling on top.


This method of making a white sauce is quick and easy. Pasta will continue to cook and absorb liquid the longer it is left sitting, so serve the dish as soon as it is cooked.