This is a great option for anyone who loves macaroni cheese without all of the hassle of making a béchamel sauce. The addition of the cherry tomatoes and ham make it more of a meal that all of the family should enjoy. Vegetarians can sub the ham for small blanched broccoli florets.
Preheat the oven to Gas Mark 4, 180ºC (350ºF). Cook the macaroni in a large pan of boiling salted water for 10-12 minutes until just ‘al dente’ (tender but still firm to the bite).
Place the crème fraîche in a bowl and beat in the egg yolks and mustard, then season to taste.
Drain the pasta and return to the pan. Stir in the crème fraîche mixture with the cheese, then gently fold in the cherry tomatoes and ham (or small blanched broccoli florets).
Tip the macaroni mixture into an ovenproof dish. Bake for 15-20 minutes until golden brown and bubbling. Leave to stand for a few minutes and then serve straight from the dish with a large bowl of salad.
Small blanched broccoli florets would work well instead of ham.
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