Mini lunchbox macaroni cheese
Ingredients:- 250 grams elbow macaroni
- 1/2 cup grated parmesan cheese
- 1/2 cup chopped bacon (optional: for non-vegetarians)
- 1/2 cup chopped parsley
- 1 tsp dried oregano
- 1 cup cooked mashed pumpkin (other leftover vegetables can be used)
- 1 tsp olive oil
- 1 cup thick bechamel (white) sauce (see below)
- 3 eggs (whisked)
- 1/2 cup grated cheddar / tasty cheese
- 1/2 cup panko crumbs (optional)
Beschamel sauce
- 1 cup milk
- 1 tbsp butter
- 1 tbsp all purpose flour
Make a bechamel sauce
In a small pot, melt butter then whisk in flour to make a roux (paste). Whisk and cook over medium heat for 1 minute. Add milk and continue to whisk until the sauce has thickened.
Make mini lunchbox macaroni cheese
Par boil your pasta until 80% cooked. I do this in my microwave pasta container. Pour boiling water over pasta and microwave on high uncovered for 9 minutes. Stir half way through. Rinse and drain pasta to help it cool faster.
Stir parmesan cheese, pumpkin, parsley, bacon, oregano, eggs, bechamel sauce, salt and pepper through pasta.
Grease silicone muffin tray with olive oil. Pre-heat oven to 180 degrees C / 325 degrees F.
Fill muffin tray with macaroni mix and top with a light sprinkling of grated cheddar and panko crumbs (optional).
Bake individual macaroni cheese for 25 minutes until lightly golden. Cool and store in an airtight container. Serve cold within 2 days.
