Ingredients
350g shell or penne pasta
30g butter
2 tbsp cornflour
2 cups milk
(500mL)
2 cups grated cheese
1 carrot
grated
1 cup peas
fresh or frozen
1 cup corn
fresh or frozen
½ cup freshly grated parmesan cheese
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 2L capacity baking dish
- 1 large pot
- 1 saucepan
- 1 whisk
Instructions
- Grease a 2L capacity baking dish. Preheat oven to 180C. Cook pasta in a large pot of boiling water, following packet directions, until just tender.
- Meanwhile, melt butter in a saucepan, stir in cornflour and cook for 1 minute. Remove from heat, slowly pour in milk, whisking all the time to make a smooth white sauce. Return to heat, continue stirring until sauce thickens.
- Drain pasta, return to pot and stir in white sauce. Add cheese and vegetables, stir well to combine.
- Spoon mixture into baking dish and sprinkle with parmesan. Bake for 25 minutes until golden and heated through.
Notes
Variation
Depending on your kids' vegetable intake, add some capsicum, zucchini, chopped tomato, basil or parsley to the bake.
Variation
Add some protein with a cup of leftover Christmas ham, turkey or chicken!
Storage
Great meal to prepare ahead, cover and refrigerate. Take out of the fridge 10 minutes before baking.
