Curried Mac 'n' Cheese Bake

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs zucchini
• 2clov garlic
• 40g panko breadcrumbs
• 50g shredded cheese mix
• 1pcs macaroni pasta
• 10g masala seasoning
• 200g tomato passata
• 15ml vegetable oil
• 3ml sugar
• 60ml (¼ cup) milk

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the pasta. Thinly slice the onion. Thinly slice the zucchini on an angle. Crush or finely chop 2 garlic cloves. Put the breadcrumbs, half the cheese and 1 tsp vegetable oil in a bowl, season with salt and pepper and stir to combine.
2. Step 2 — Cook pasta
   Preheat the grill to high. Add the pasta to the pan of boiling water and cook for 7 mins or until al dente. Reserve 1½ tbs cooking water, then drain the pasta.
3. Step 3 — Soften veggies
   Meanwhile, heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the onion and zucchini, stirring, for 3-4 mins until softened. Remove from the pan. Cook the garlic and masala seasoning in the pan, stirring, for 30 secs or until fragrant. Stir in the tomato passata, ½ tsp sugar and 60ml (¼ cup) water.
4. Step 4 — Simmer sauce
   Bring the tomato mixture to a simmer and cook for 2 mins. Reduce the heat to low and gradually stir in 60ml (¼ cup) milk until combined. Add the veggies, pasta, remaining cheese and reserved cooking water (see Kitchen 101) and stir until the pasta is well coated and glossy. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Transfer the pasta mixture to a 1.5L (6 cup) baking dish and scatter over the cheesy breadcrumbs. Grill for 5 mins or until the crumb topping is golden. Divide the pasta bake among bowls or pop the dish on the table for everyone to help themselves. Enjoy!
6. Step 6 — Kitchen 101
   Adding the starchy pasta cooking water helps emulsify the sauce so that it binds and coats the pasta.

Allergens

Milch, Gluten, Wheat, Sulfit