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Macaroni Cake with Tomato and Peppadew© Sauce by The Mommy CityIt’s a childhood favourite. It’s my husband’s favourite too. Macaroni is easy to make and you can hide a few vegetables in there too for the kids. For this recipe, I’m trying out a new range of pastas from Nature’s Farms. Have you seen this new range with the pretty packaging at your Pick ‘n Pay store yet? Nature’s Farms from GWK Farm Foods, is unique in that it is totally owned by its producers and is sourced straight from local farms to the mill. Their promise is quality, consistency and origin on the farm.

Macaroni Cake Macaroni Cake Recipe by The Mommy City

To put them to the test, Nature’s Farms challenged me to cook or bake with their products to develop a proudly South African dish with a twist. This is when I came up with the Macaroni Cake with a Peppadew© and Tomato Sauce. Peppadews© are uniquely South African, macaroni is a family favourite and the cake is the twist. Well, it’s not a cake which we are usually familiar with, but I wanted to make it fun and special for the kids. You can just imagine the faces when you place this savoury dish on the table, it’s bound to get some giggles. Make it with one layer or two, get the kids to sprinkle on the toppings, and add in extra ingredients to your liking including tuna, corn, mushrooms and extra tomatoes.

Macaroni Cake with Tomato and Peppadew© Sauce by The Mommy City


  • 1 packet Nature’s Farms Macaroni
  • 1 Tbsp butter
  • 1 Tbsp Nature’s Farms Cake Wheat Flour
  • 100g cheddar cheese, grated
  • 500ml milk
  • 2 cloves of garlic, finely chopped
  • 1 can of tomatoes
  • 3-4 Peppadews©, finely chopped
  • 1 Tbsp Worcester Sauce
  • Handful mini tomatoes
  • 1 red, yellow and green pepper, finely diced
  • Parmesan or Edam cheese, shaved slices


Heat the oven to 180°C. Grease and line 2 cake tins with baking paper.
Cook the macaroni as per packet instructions.
Melt the butter in a saucepan. Stir in the flour and cook for 1 minute, stirring continuously. Keep stirring as you slowly pour in the milk. Add the grated cheddar, and stir until it melts and forms a thick white sauce.
Combine the cooked macaroni and sauce. Divide the cooked pasta between the 2 cake tins, pressing down with a spoon to evenly spread the mixture. Bake in the oven for 20 minutes or until cooked.
To make the sauce, fry the garlic for 2 minutes in a saucepan. Add the can of tomatoes, Peppadews© and Worcester Sauce. Cook over a low heat for 20 minutes or until thickened.
Strain the sauce through a sieve or blend smooth.
To remove the baked macaroni, place a plate over the tin and tip over to catch the layer. Remove the baking paper.
Spoon over the Tomato and Peppadew© sauce onto the bottom macaroni layer. Slowly slide the top layer of macaroni off the plate onto the bottom layer. You want the sauce to drip out over the sides to look like a jam or icing filling.
Top the cake with shavings of Parmesan (or Edam cheese), sprinkles of diced peppers, and tomatoes.
Serve with extra sauce (if desired) and enjoy.

Nature's Farm by GWK Farm FoodFor more information of the Nature’s Farms range of products, please visit the GWK website, and follow them on Facebook and Twitter. To find more great recipes using Nature’s Farms product, follow the #NaturesFarmsChallenge on social media.


This is a sponsored post for Nature’s Farm. Images and recipe my own.


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