Tomato Macaroni Cheese Bake


Ingredients (serves 4):

  • 250g macaroni pasta, cooked, drained
  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 1 large green capsicum, deseeded, diced
  • 250g bacon, rind removed, chopped
  • 125g can corn kernels, drained
  • 1 tablespoon plain flour
  • 420g can Heinz Big Red Tomato Condensed Soup
  • 1/2 cup light thickened cream
  • 1 1/2 cups grated mozzarella cheese



  1. Preheat oven to 180°C. Heat oil in a large non-stick frying pan over medium heat until sizzling. Add onion and capsicum. Cook for 3 minutes. Add bacon and corn. Cook for a further 2 minutes or until heated through.
  2. Add flour. Cook, stirring, for 1 minute. Combine soup and cream. Stir into vegetable mixture. Bring to the boil. Pour mixture over pasta. Add 3/4 cup cheese. Stir until well combined.
  3. Spoon mixture into a 5.5cm deep, 16.5cm x 24cm (base) ovenproof dish. Top with remaining cheese. Bake for 20 minutes or until golden. Serve.

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