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
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
352.2 g
2246
22.6
21.5
10.2
61.3
7.1
909
1.9
191.6
Average Quantity
per:
100 g
638
6.4
6.1
2.9
17.4
2
258
0.54
54.4

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.