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| Parenting Essentials |
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Baked Macaroni |
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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.
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Serves: 3 to 4 people |
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150 g macaroni
(regular 'elbows' or coloured spirals) |
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1 tin cream of chicken / corn / mushroom soup |
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125 g grated cheddar cheese |
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3 slices picnic ham or 3 rashers bacon
(finely sliced) |
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1 large white onion (diced) |
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1 tomato (diced) |
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2 teaspoons margarine |
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a pinch of black pepper and salt to taste |
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| 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. |
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