MACARONI CHEESE SAUCE PIE

INGREDIENTS

• 2 cups ( 200g ) pasta elbows

• 1 tablespoon olive oil

• 1 small onion, chopped

• 1 clove garlic, crushed

• 1 small red pepper, sliced

• 1/2 cup canned drained com kernels

• 2 zucchini, sliced

• 1 sheet ready rolled puff pastry

• 1 egg yolk

CHEESE SAUCE

• 40g butter

• 2 tablespoons plain flour

• 1 1/2 cups milk

• 1 cup ( 80g ) grated fresh parmesan cheese

• 1 cup ( 125g ) grated tasty cheese

• 2 tablespoons chopped fresh parsley

MACARONI CHEESE SAUCE PIE METHOD:

Lightly grease a deep ovenproof dish (8-cup capacity ). Add pasta to a large pan of boiling water, boil, uncovered, until just tender, and drain. Rinse pasta under hot water, and drain. 

Heat oil in the pan, add onion, garlic, and pepper, and cook, stirring, until the onion is soft. Combine onion mixture, pasta, corn, zucchini, and cheese sauce in the bowl, and mix well. Spoon mixture into prepared dish. Brush pastry with egg yolk, cut into 1cm strips. 

Place strips over filling in a lattice pattern, press gently against the edge of the dish; trim edges. Bake the pie in the moderately hot oven for about 15 minutes or until the pastry is well browned. 

Cheese Sauce: Melt butter in the pan, stir in flour, stir over heat until bubbling. Remove from heat, gradually stir in milk, stir over heat until sauce boils and thickens slightly. Stir in cheese and parsley.

Serves 6.

Note: Pie can be made a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Cooked pie suitable.

Microwave: Pasta and sauce suitable.

 

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