Light macaroni casserole recipe
Light Macaroni Casserole recipe
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|350 g||macaroni, broken in approx. 4cm pieces|
|salt and freshly ground black pepper|
|1 tbsp||olive oil|
|350 g||mixed vegetables of the season, diced where appropriate|
|60 g||freshly grated Cheddar cheese|
Cook the pasta in salted water until al dente. Drain. Preheat the oven to 180°C.
Heat the oil and sauté the onion until lucent. Add the vegetables and cook stirring over low heat for some minutes. Season with salt and pepper.
In a saucepan, melt the butter. Whisk together the milk and the cornflour and pour into the pan. Bring to a boil, stirring constantly. Cook until thickened. Remove from the heat and add the cheese. Cook stirring until melted. Season to taste with salt and pepper.
In a casserole dish, combine the cooked pasta and vegetables and pour over the sauce. Bake for 15-20 minutes, or until golden.
ca. 15 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Light macaroni casserole recipe
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