Zesty Three-Cheese Macaroni

Macaroni baked with chopped tomatoes, Asiago, provolone and Canadian sharp cheddar……..this version was a big but welcome departure from the usual creamy mac ‘n’ cheese.

The dish was very easy to put together as the only pre-cooked component was the pasta. It was tossed with canned chopped tomatoes, grated/cubed cheese and seasonings. I omitted the Worcestershire sauce so vegetarian daughter could eat it and increased the hot sauce.

The last step before baking is to pour a milk/egg mixture over the pasta/cheese. I had concerns that this would curdle during baking….well founded concerns as it turns out because that’s exactly what happened! Next time, instead of trying to thicken the mixture with this "custard”, I’ll use drained chopped tomatoes so the mixture is not quite as liquidy.

Apart from the little cooked egg bits “ not very pretty “ this dish was fantastic. It was zesty, just as the name implies, and despite all of the cheese, tasted much lighter than the creamy version. Flavour deserves 5 stars but I can’t overlook the curdled custard.