- 0:10 Prep
- 0:15 Cook
- 6 Servings
- Capable cooks
No need to turn on your oven to enjoy our version of this classic creamy pasta bake. To give this budget-friendly favourite a makeover, we’ve added mustard and basil to the traditional ham and cheddar.
Ingredients
- 1 x 400g pkt Vetta Express dried rollini pasta
- 150g (1 cup) frozen peas
- 2 x 530g btls Dolmio Pasta Bake Bechamel Lasagne Sauce
- 250ml (1 cup) milk
- 40g (1/2 cup) coarsely grated cheddar
- 1 teaspoon wholegrain mustard
- 125g ham slices, cut into thin strips
- 1/2 cup fresh basil leaves
Method
- Step 1Cook the pasta and peas in a large saucepan of salted boiling water for 3 minutes or until the pasta is al dente. Drain and return to the pan.
- Step 2Place the pan over medium-low heat. Stir in the bechamel sauce, milk, cheddar and mustard. Cook, stirring, for 1 minute or until the cheddar melts and the mixture is heated through. Add the ham and stir until well combined.
- Step 3Divide the macaroni cheese among serving dishes. Sprinkle with basil leaves and serve immediately.
Nutrition
2774 kj
Energy
30g
Fat Total
19g
Saturated Fat
4g
Fibre
23g
Protein
94mg
Cholesterol
553.47mg
Sodium
14g
Carbs (sugar)
72g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
