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Tomato macaroni cheese bake
Tomato macaroni cheese bake
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Whip up a delicious cheese and tomato macaroni bake with pantry staples and a few extra ingredients.
Ingredients:
  • 250g macaroni pasta, cooked, drained
  • 36.40 gm olive oil
  • 1 large brown onion, finely chopped
  • 1 large green capsicum, deseeded, diced
  • 250g bacon, rind removed, chopped
  • 125g can corn kernels, drained
  • 20.00 ml plain flour
  • 420g can Tomato Condensed Soup
  • 375.00 ml grated mozzarella cheese
Instructions:
  • Preheat oven to 180°C. In a large non-stick frying pan over medium heat, sauté onion and capsicum in sizzling oil for 3 minutes. Then, add bacon and corn, and cook for an additional 2 minutes until heated through.
  • Sprinkle in the flour and cook, constantly stirring, for 1 minute. Mix together the soup and cream, then stir into the vegetable mixture. Bring everything to a boil, then pour over the pasta. Sprinkle in 3/4 cup of cheese and stir until everything is well combined.
  • Transfer the mixture into a 5.5cm deep, 16.5cm x 24cm (base) ovenproof dish. Sprinkle with the remaining cheese. Bake for 20 minutes or until golden brown. Serve hot.

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