Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
8
- 100grams Woolworths macaroni
- 1 1/2tablespoons Macro Organic extra virgin olive oil
- 1 1/2tablespoons plain flour
- 3/4 cup Woolworths milk
- 1 cup Dairyworks grated tasty cheese
- 1 cup Woolworths frozen baby peas
- 2 spring onions, thinly sliced
- 1 red capsicum, finely chopped
- 2 eggs, lightly beaten
Description
A fun twist on the classic mac 'n cheese, these kid-friendly muffins are perfect for a quick snack or packed with lunch.
Instruction tip
Swap tip:No capsicum? Add 1 grated and squeezed carrot instead.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease 8 holes of a 12-hole (1/3-cup capacity) muffin tray. Cook pasta following packet instructions. Drain and refresh under cold water.
Step 2 of 4
Meanwhile, heat oil in a large saucepan over medium-high heat. Add flour and cook, stirring, for 2 minutes or until the mixture bubbles and is golden. Gradually stir in milk until the mixture is smooth and thickened. Remove from heat. Whisk through 1 cup cheese until nearly melted.
Step 3 of 4
Add peas, onion, three-quarters of the pasta and half of the capsicum, and stir to combine. Add eggs and stir to combine. Combine remaining pasta, remaining capsicum and remaining cheese in a bowl.
Step 4 of 4
Spoon cheese sauce mixture evenly into prepared holes. Top with pasta mixture. Bake for 30-35 minutes or until golden brown. Stand for 10 minutes before transferring to a wire rack to cool. Serve.
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