- 350g quick cook macaroni
- 150g cheese, grated for sauce
- 20g cheese, grated for topping
- 1 tin Campbell's Condensed Cream of Tomato Soup
- 1 teaspoon dry mustard powder
- 2-3 splashes Worcestershire sauce
- Splash of oil, pinch of salt for macaroni
Step 1Preheat your grill.
Step 2Boil a kettle and add hot water to macaroni in a large saucepan. Prepare your macaroni as per packet instructions, adding a drop of vegetable oil and pinch of salt to the water.
Step 3If having bacon as a topping, grill one side of your bacon whilst macaroni cooking.
Step 4When cooked drain in colander and return to the pan.
Step 5Pour the tomato soup into the pan. Pour a little water from the kettle and swirl around tin to get all the soup and add to pan. Stir thoroughly.
Step 6Add the mustard and Worcestershire sauce. Stir thoroughly.
Step 7Add your grated cheese and stir again.
Step 8Pour the mixture into your dish and flatten out. Cover with grated cheese and any topping of your choice. If adding bacon, put ungrilled side face up.
Step 9Grill on lower rack to help reheat macaroni without cheese burning. Grill until cheese bubbling
Step 10It's great served on its own, or with salad, sweetcorn, garlic bread or crusty rolls; or with dried bacon bits sprinkled on top.