Mac ‘n’ Cheese
Ingredients
Serves
8
16
Macaroni pasta, uncooked
3 cups
6 cups
Corn flour
4 tbsp
8 tbsp
Reduced fat milk
1 litre
2 litres
Reduced fat cheese, grated
200g
400g
Frozen pea and corn mix
300g
600g
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Method
1.
Cook the macaroni in a large saucepan of boiling water,
according to packet instructions, until soft.
2.
Pour most of the milk (leaving 100ml aside) into a large saucepan
and heat over medium-high heat until warm, but not boiling.
3.
In a small jug, add corn flour and gradually stir in the remaining
milk to create a smooth paste.
4.
Add the paste to the warm milk and heat through, stirring
regularly, until the sauce thickens.
5.
Add grated cheese to the sauce mixture and stir thoroughly to
combine. Add frozen vegetables and stir until vegetables are
heated.
6.
Drain the cooked pasta, and add to sauce mixture. Stir through.
7.
Serve into individual containers.
Tips
Serve mac n’ cheese in individual foil trays, cover with a lid
and keep warm in the pie warmer until lunch time!
Approximate cost per serve: $1.00
A joint Australian, ACT Government initiative under the National Partnership Agreement on Preventive Health