Macaroni & Cheese

(with a twist)

Ingredients.

250g macaroni pasta, cooked, drained

1 tablespoon olive oil

1 large brown onion, finely chopped

1 large green capsicum, de-seeded, diced

125g bacon, rind removed, chopped

 

 

 

½ cup corn kernels (fresh or frozen)

½ cup green peas (fresh or frozen)

1 tablespoon plain flour

420g tomato passata (or diced tomato)

½ cup light thickened cream

1 ½ cups grated mozzarella cheese


Steps:

 

  1. Preheat oven to 180°C. 
  2. Heat oil in a large non-stick frying pan over medium heat until sizzling. Add onion and capsicum. Cook for 3 minutes. Add bacon, corn and peas. Cook for a further 2 minutes or until heated through. 
  3. Add flour. Cook, stirring, for 1 minute. Combine passata and cream. Stir into vegetable mixture. Bring to the boil. 
  4. Pour mixture over pasta. Add ¾ cups of the cheese. Stir until well combined. 
  5. Spoon mixture into a 5.5 cm deep, 16.5 cm x 24 cm (base) ovenproof dish. Top with remaining cheese. Bake for 20 minutes or until golden.
  6. Serve with a fresh garden salad.

 

Serves 6