Tomato Mac and Cheese

Omg gluten free mac and cheese! I can’t even remember the last time I had this; it was years ago! I don’t know how long this Heinz gluten free macaroni has been available, but it’s the first time I’ve personally seen it in my local supermarket.

Obviously I had to get it and make the delicious tomato & cheese macaroni recipe I used to love. And I wasn’t disappointed. Heinz gluten free pasta are actually really good! And gluten free pasta in general is pretty good these days (if you know how to cook properly, that is!).

(Makes 2 large portions)


  • 250g macaroni (half a bag of Heinz gluten free macaroni)
  • 1 onion
  • A few garlic cloves (or garlic powder – to taste)
  • 4 salad tomatoes
  • 1 Tbsp tomato purée
  • A handful of fresh basil leaves (or to taste; I like to out a lot)
  • A pinch of nutmeg
  • 1 + ½ cup milk
  • Extra mature cheddar
  • Parmesan (optional)
  • Vegetable stock (½ of a Kallo cube)
  • Salt & black pepper
  • Olive oil


  1. Put the macaroni to cook.
  2. Meanwhile, chop the tomatoes in small cubes and finely chop the onion, garlic and basil.
  3. Fry the tomatoes in a bit of olive oil in a non stick pan (medium/low heat) until they soften up and are breaking down. Add the onion and garlic and carry on frying for a few minutes.
  4. Turn the temperature to low and add the milk, tomato paste, stock, basil , nutmeg and black pepper. Simmer for a few minutes and then add as much grated cheese as you’d like (basically a LOT :D). If you feel like it’s too liquid/the flavour isn’t strong enough, carry on cooking for the sauce to reduce or add more cheese, garlic powder and basil (or any other herbs you’d like).
  5. Add the the cooked macaroni to the sauce, mix well and serve.


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