Macaroni is a favourite with many children and a pleasant change from rice. The colourful variety makes for a more attractive presentation and green macaroni is often spinach-enriched, making it a useful source of iron.
Serves: 3 to 4 people
150 g macaroni (regular 'elbows' or coloured spirals)
1 tin cream of chicken / corn / mushroom soup
125 g grated cheddar cheese
3 slices picnic ham or 3 rashers bacon (finely sliced)
1 large white onion (diced)
1 tomato (diced)
2 teaspoons margarine
a pinch of black pepper and salt to taste
1.
Bring water to the boil in a pot, adding 1/2 teaspoon margarine and a large pinch of salt. Boil the pasta until it is tender. Drain and leave aside to cool.
2.
Heat margarine in frying pan and fry onions until fragrant. Add bacon or ham strips and stir fry for a minute. Add diced tomatoes and season with a little pepper (salt may not be necessary). Turn off heat and leave aside to cool.
3.
Heat soup with recommended amount of water. Place macaroni in oven proof dish and pour hot soup over to the depth of the dish.
4.
Sprinkle half the cheese over the macaroni and about 2/3 the bacon / ham mixture. Mix both into the macaroni soup mixture.
5.
Cover macaroni with the rest of the ham / bacon mixture and sprinkle the remaining cheese over with a generous sprinkle of black pepper.
6.
Grill for 5 to 8 minutes until cheese melts and turns a golden brown. Serve warm.
