 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 (serves 8)
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
Preheat oven to 180°C. Cook pasta in a large saucepan of
boiling, salted water, following packet directions until
tender.
Meanwhile, 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.
Drain 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.
Notes & tips
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.
Source: Super Food Ideas - February 2006 , Page 24
Recipe by Kim Meredith
More recipes at:
www.taste.com.au
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