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 Method: 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 chee...