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Crunchy Topped Macaroni

Serves 6


  • 1 1/2 cups macaroni
  • 250g chicken livers, cleaned and finely diced
  • 1 onion, chopped
  • 1 cup Australian milk
  • 2 cups grated Australian reduced fat cheddar cheese
  • 2 tablespoons flour
  • 1 large tomato, diced
  • 2 tablespoons chopped parsley
  • 1/2 cup fresh wholemeal breadcrumbs
Download Recipe (PDF)


  1. Cook macaroni in boiling water until tender. At the same time cook livers and onion in a non-stick frypan for 10 minutes. Drain macaroni. Heat milk in the saucepan. Toss cheese and flour in a bag so cheese is well coated then gradually add cheese to milk, stirring continuously until all cheese is melted and sauce has thickened. Stir all ingredients except breadcrumbs into sauce and spoon into a casserole dish. Sprinkle breadcrumbs on top and bake at 180C for 15-20 minutes until heated through and crumbs have browned.


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