Baked Macaroni with Cheese

Yummy cheese...

This is our lunch for today. Sue Jean told me she can't wait to eat it.

With some ingredients...
Ready to eat...
Hot and fresh from the oven..

Baked Macaroni and Cheese
Macaroni is children’s favourite dish. The colourful variety makes for a more attractive presentation and green macaroni is often spinach-enriched, making it a useful source of iron.

Serves: 4 people

Ingredients:
150g Vegeroni Spirals Macaroni
1 can (300g) Cream of chicken mushroom soup
300ml Water
125g grated Mozzarella Cheese
150 - 200g Fresh Chicken Breast
1 large White Onion (diced)
1 Tomato (diced)
2 tsp Butter
a pinch of black pepper and salt to taste


Method:
Bring water to the boil in a pot, adding 1/2 teaspoon butter and a tablespoon of salt. Boil the pasta for about 10 minutes until it is tender. Drain and leave aside to cool.

Heat butter in frying pan and fry diced onions until fragrant. Add diced chicken and stir fry for a minute. Add diced tomatoes and season with a dash of pepper and salt. Turn off the heat and leave aside to cool.

Heat the can soup with 1 can (300ml) of water. Place macaroni in oven proof dish and pour hot soup over to the depth of the dish.

Mix onion, tomato and chicken mixture into the cooked macaroni and mix well. Sprinkle cheese over the macaroni mixture with a generous sprinkle of black pepper.

Bake in the oven at 190 deg C for about 10 minutes or until cheese melts and turns a golden brown. Serve warm.