Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 4 spring onions, sliced
- 4 cloves garlic, peeled and minced
- 350grams mozzarella, grated
- 3tablespoons olive oil
- 400grams macaroni pasta
- 160grams pesto
- 4tablespoons plain flour
- 3 1/4 cup whole milk
- 120grams panko bread crumbs
Nutrition per serving
5050kJ / 1200Cal
5050 Kilojoules or 1200 Calories
58% of daily energy intake*
Protein
49.2grams
Fat
61.0grams
Carbs
113grams
Sugars
15.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Pesto gives depth of flavour to this sophisticated mac and cheese bake.
Method
Step 1 of 4
Pre-heat the oven to 180°C. Bring a large pan of water to the boil and cook the macaroni for 8 minutes. Drain and tip into a large baking dish.
Step 2 of 4
Heat the oil in a pan on medium heat and cook the spring onions and garlic for 5 minutes. Stir in the pesto and cook for 1 minute. Tip in the flour, stirring, and cook for 2 minutes. Pour in a quarter of the milk. Stir to thicken, then gradually add the remaining milk.
Step 3 of 4
Stir in the grated cheese and cook for 2-3 minutes until fully incorporated. Pour the sauce over the macaroni mix well to coat. Top the macaroni with panko breadcrumbs and a drizzle of oil.
Step 4 of 4
Bake for 20-25 minutes until golden and bubbling.
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