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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a yummy macaroni cheese bake that is a little different to the norm from womens weekly cookbook Ingredients:
2 cups pasta elbows |
1 tablespoon oil |
1 brown onion, chopped |
1 garlic clove, crushed |
1 red capsicum, sliced |
1/2 cup canned drained corn kernel |
2 medium zucchini, sliced |
1 sheet puff pastry |
1 egg yolk |
40 g butter |
2 tablespoons plain flour |
1 1/2 cups milk |
1 cup parmesan cheese, grated |
1 cup tasty cheese, grated |
2 tablespoons parsley, chopped |
Directions:
1. oil deep ovenproof dish.
2. cook pasta in pan of boiling water uncovered til just tender.
3. drain rinse pasta under hot water drain.
4. heat oil in pan cook onion garlic and capsicum til onion soft.
5. combine onion mixture pasta corn zucchini and cheese sauce in bowl mix well
6. place in prepared dish.
7. brush pastry with egg yolk cut into 1 cm strips place strips over filling in lattice pattern.
8. press gently against edge of dish.
9. trim edges.
10. bake in moderately hot oven about 15 min til pastry is browned.
11. cheese sauce.
12. melt butter in pan.
13. stir in flour.
14. stir over heat til bubbling.
15. remove from heat gradually stir in milk stir over heat til sauce boils and thickens slightly.
16. stir in cheeses and parsley.
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