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
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Reference: Light macaroni casserole recipe
Recipe type: xarchivex
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