Mac & Cheese Bake

  • cooking time
    30 m
  • calories per serve
    537 cal
  • serves
    6
tbsp
olive oil
1 (120g)
onion, finely chopped
300 g
macaroni
cups (275ml)
water
1 cup (250ml)
reduced-fat milk
300 ml
CARNATIONS Lite Cooking Cream
1 (250ml)
salt reduced chicken stock
1
garlic clove, crushed
½ (40g)
coarsely grated cheddar
½ (40g)
finely grated pecorino
2 (40g)
baby spinach
180 g
short cut bacon, finely chopped
2 (140g)
fresh breadcrumbs
tbsp
chopped fresh continental parsley

Method

  1. Preheat oven to 200°c/ 180°c fan forced. Heat 2 tsp oil in a saucepan over medium heat. Cook onion for 5 minutes or until golden. Stir in pasta, water, milk, lite cooking cream, stock and garlic. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Stir for 10 minutes or until the pasta is al dente and sauce thickens. Stir in cheddar, pecorino and baby spinach. Season.

  2. Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Cook bacon for 3 minutes or until crisp. Reduce heat to medium. Stir in breadcrumbs for 4 minutes or until golden. Stir in parsley. Top pasta with bacon mixture; bake for 15 minutes or until golden. If desired; serve with a garden salad.