Veggie smuggling macaroni cheese bake recipe perfect for the little ones especially on those cold winter nights.
Ingredients
400g macaroni
1/2 cup frozen peas
1 tbsp olive oil
4 rashers short cut bacon, chopped
1 clove garlic, finely chopped
75g butter, chopped
50g plain flour
4 cups milk
50g Perfect Italiano Traditional Parmesan Grated
250g Perfect Italiano Mozzarella
1/3 cup chopped herbs (e.g. basil, parsley, chives)
Method
Preheat oven to 180°C
Cook the macaroni according to packet instructions. Add the peas 2 minutes before the pasta is cooked, and then drain and set aside in a large bowl
Heat the oil in a large sauce pan over a medium heat. Add the bacon and cook for 5 minutes or until golden. Add the garlic and continue to cook for 2 minutes. Remove from the pan and add to the pasta
Melt the butter in the sauce pan. Once melted, add the flour and stir well to combine. Slowly add the milk and whisk until smooth. Continue to stir for 8 minutes or the until mixture has thickened
Stir in the Perfect Italiano Traditional Parmesan Grated and half of the Perfect Italiano Mozzarella. Add the pasta and bacon mixture to the pan and stir well to coat. Mix through the chopped herbs and then season with salt and pepper
Spoon the pasta mixture into a baking dish and sprinkle over the remaining Perfect Italiano Mozzarella. Place in the oven to bake for 30 minutes or until golden
Remove from the oven and stand for 5 minutes before serving
