This is a great way to sneak in some vegetables into your kid’s diet and lots of calcium for bone development from the milk and the cheese. Yummy!
- 375 gram dried macaroni
- 100 rind less shortcut bacon, diced
- 2 garlic cloves, crushed
- 1 onions, diced finely
- 75 gram butter
- 1/3 cup plain flour
- 4 cups of milk
- 5 cups grated tasty cheese
- 2 teaspoon dried parsley
- 1 cup of diced carrot
- 1 cup of frozen peas
- 1 cup of frozen corn
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cook pasta in a large saucepan of boiling, salted water, following the package directions until tender. Drain it.
- Preheat the oven to 160 degrees fan forced.
- Cook bacon in large nonstick saucepan over medium heat until it is golden and crispy. Add garlic, onion, carrot, peas and then lastly the corn. Cook, stirring occasionally until the vegetables are soft. Add to the pasta.
- Melt the butter in the same pan over medium heat, add flour and cook stirring gently until the mixture is bubbling. Gradually add the milk until smooth.
- Cook, stirring constantly until the mixture thickens. Now gradually add the cheese and parsley. Add the pasta and the bacon vegetable mixture. Toss to combine and season it with salt and pepper.
- Put it into an ovenproof dish, and sprinkle more cheese on top of it then bake it until the cheese is golden. Stand for about 2 minutes and serve.
Note: They are also delicious to eat it without having to bake them in the oven.