Macaroni Bake

This recipe is by Kim McCosker and Rachael Bermingham, the time-poor mums behind the best-selling 4 Ingredients cookbooks.

Ingredients (serves 4):

  • 2 cups cooked macaroni pasta
  • 420g can tomato soup
  • 250g diced ham
  • 1 cup grated colby cheese


  1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a 5cm-deep, 28cm x 19.5cm (base) ovenproof dish.
  2. Place pasta, soup and ham in a large bowl. Stir to combine. Transfer mixture to prepared dish. Sprinkle with cheese. Bake for 20 minutes or until cheese is melted. Stand for 5 minutes. Serve.

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