Light macaroni casserole recipe

Light Macaroni Casserole recipe

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Ingredients

350 g	macaroni, broken in approx. 4cm pieces
	salt and freshly ground black pepper
1 tbsp	olive oil
1	onion, chopped
350 g	mixed vegetables of the season, diced where appropriate
30 g	butter
30 g	cornflour
600 ml	milk
60 g	freshly grated Cheddar cheese

Instructions

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.

Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a