| 1. |
Preheat oven to 200 °C or 180 °C fan or gas mark 6. |
| 2. |
Cook the macaroni according to the packet, drain and set aside for later. |
| 3. |
Meanwhile place a large frying pan sprayed with oil over a medium heat. Add the spring onions, garlic and cherry tomatoes, stir and cook for 2-3 minutes. Transfer to a wide mixing bowl and add the macaroni. |
| 4. |
Beat together the stock, tomato purée, yogurt, mustard and eggs until smooth. |
| 5. |
Pour over the macaroni then stir in most of the cheese. Season and toss well. |
| 6. |
Divide between 4 shallow individual ovenproof dishes. Sprinkle over the remaining cheese. |
| 7. |
Bake for 15-20 minutes, or until bubbling. Leave to stand for 5 minutes then serve with salad. |
