Mac ‘n Cheese Slices
Ingredients
- 1 cup high-fibre macaroni, uncooked
- 1 tablespoon B-well Canola Oil
- 1 small onion, finely diced
- 1 teaspoon garlic
- 3 teaspoons fresh thyme leaves
- 125 grams bacon, fat removed and cut into bits
- 2 baby marrows, grated
- 200 grams sweet potato, grated
- 1/3 cup whole wheat flour
- 3/4 cup B-well Original Tangy Mayonnaise
- 1/2 cup grated cheddar or gouda cheese
Instructions
- Preheat the oven to 180°C
- Grease a large baking pan using cooking spray. Line it with baking paper, ensuring the paper extends 2cm above the edges on all sides.
- Prepare the macaroni by cooking it until tender. Once cooked, drain and allow it to cool.
- In a frying pan, heat the oil. Sauté the onion, garlic, thyme, and bacon bits until the onion softens.
- Add the grated baby marrow and sweet potato. Cook until the sweet potato softens, then transfer the mixture to a large bowl.
- In the same bowl, combine the cooked pasta, whole wheat flour, mayonnaise and half of the grated cheese. Season with salt and pepper to taste.
- Pour the mixture into the prepared pan and sprinkle the remaining cheese on top. Bake for 30-35 minutes or until the dish turns golden and becomes firm.
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