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Grandma Singleton's Aubergine Pasta Dome

Serves 4 - 6




350g Macaroni
175g Grandma Singletons Mature Cheddar cheese, grated
75g Grandma Singletons Cheddar with Hot Jalapeno and Garlic, grated
50g Plain flour
5g Butter, plus a little extra for greasing
700ml Full-fat milk
2 large Aubergines
1 Onion, diced
1 Garlic clove, crushed
1 Small can of sweet corn

1 tbsp Wholegrain mustard
Olive oil for frying


  1. The day before serving, slice the aubergine lengthwise into 1/4 inch slices.  Spinkle with the salt and lay the slices on top of one another in a large colander or in two small colanders.  Place a dish or a can of beans on top to weigh it down.  Drain for 20 minutes.  Dry the aubergine slices with paper towels.
  2. Pre-heat the oven to 180 degrees C or gas mark 4.
  3. Grease a large round oven proof dish with a little butter.
  4. Grill the aubergine pieces under a medium high heat until golden and tender on both sides.  Leave to cool.
  5. Cook the macaroni as instructed on the packet.
  6. Fry the onion and garlic in olive oil until soft then add the can of sweet corn to warm through.
  7. Make the cheese sauce - Melt butter in a pan over a gentle heat then mix in the flour to make a roux.  Stir constantly over heat for 1 minute to cook the flour mixture.
  8. Gradually add the milk a little at a time to avoid making a lumpy sauce, whisking constantly.  Simmer for a few minutes until the sauce thickens and will coat the back of a spoon.
  9. Turn heat off and add the cheddar cheese, jalapeno and garlic cheese and wholegrain mustard to the sauce, stir in and leave to melt.
  10. Combine the macaroni, onion, garlic, sweet corn and cheese sauce all together.
  11.  Line the greased bowl fully with the aubergine slices, ensuring there are no gaps.  Pour the macaroni mixture into the bowl.
  12. Put into a pre-heated oven for 25 - 30 minutes or until golden brown and bubbling.
  13. Serve with mixed salad and some crisp garlic bread.