Macaroni cheese with peas and corn
What you need
- Macaroni elbows 2 cups dry.
- Onion 1, finely chopped.
- Frozen peas 1 cup.
- Whole kernel corn (frozen or canned) 1 cup.
- Wholemeal toasted breadcrumbs ¼ cup.
- Tomatoes 1 large or 2 medium, sliced.
- Cheese sauce.
- Trim milk 2 cups.
- Plain flour 2 tablespoons.
- Mustard (powder or prepared) 1 teaspoon.
- Stock powder ½ teaspoon.
- Salt 1 teaspoon.
- Pepper to taste.
- Edam cheese grated 1 ½ cups.
- Parmesan cheese grated ½ cup.
Preparation time: 30 minutes
Cooking time: 20 minutes
Method
- Preheat oven to 190°C.
- Cook macaroni according to instructions on packet; drain.
- Cook onion in a little oil until softened; add to macaroni with peas, corn and cheese sauce.
- Transfer mixture into an ovenproof dish; sprinkle with breadcrumbs, lay tomato slices over top and then sprinkle with remaining cheese.
- Cook for 20 minutes or until golden and heated through.
- Cheese sauce - In a saucepan mix milk, flour, mustard, stock powder, salt and pepper together; whisk to combine.
- Cook on medium heat until boiling, reduce heat and simmer for a few minutes until thickened. Remove from heat and add half of the Edam and parmesan; stir to combine.
- NB: Chopped cooked bacon or ham can be added to the sauce if desired.
Serves 4