A new year of school means a new year of school lunches and this pasta bake is just the thing to make-ahead, freeze and defrost when you need it!
Ingredients
- 2 1/2 cups macaroni pasta
- 60g butter
- 1/4 cup plain flour
- 2 cups milk
- 1 1/2 cups grated cheddar cheese
- 150g shaved ham, chopped
- 2 tablespoons flat-leaf parsley leaves, finely chopped
Method
- Step 1Preheat oven to 180°C. Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender.
- Step 2Meanwhile, melt butter in a saucepan over medium heat. When foaming, add flour. Cook, stirring, for 30 seconds. Remove from heat. Add half the milk and whisk until smooth. Add remaining milk and whisk to combine. Return pan to heat. Cook, stirring with a wooden spoon, for 3 minutes or until sauce comes to the boil and thickens. Stir in 1 cup cheese. Season with salt and pepper.
- Step 3Drain pasta and return to saucepan. Add ham, parsley and white sauce. Stir to combine. Spoon into a 7-cup capacity baking dish. Sprinkle with remaining cheese. Bake for 25 to 30 minutes or until golden. Set aside to cool completely. Cut into 8 even slices.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1686 kj
Energy
18g
Fat Total
11g
Saturated Fat
2g
Fibre
19g
Protein
54mg
Cholesterol
518.19mg
Sodium
4g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Place each slice in a small airtight container. Freeze for up to 1 month. To thaw, remove container from freezer the night before and refrigerate. Transfer to school bag in the morning. Serving suggestion: Add vegetable sticks such as celery, carrot and capsicum to lunch box with macaroni bake.
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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