15/03/2021 
CategoryDairy, Everyday, Hot Meals, Hot Meals, Lunch, Vegetarian
Yields9 ServingsQuarter (2.25 Servings)Half (4.5 Servings)Default (9 Servings)Double (18 Servings)Triple (27 Servings)
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
500 g macaroni pasta
1 tbsp olive oil
1 large brown onion
500 g lean ham, sliced thinly into small pieces
1 clove garlic
1 tbsp polyunsaturated margarine
3 tbsp plain flour
3 cups light milk
1 medium head cauliflower, chopped into 1cm cube pieces
1 ½ cups reduced-fat tasty cheese, grated
1 cup reduced-fat mozzarella cheese, grated
Method
1
Preheat oven to 200°C (fan-forced). Using spray oil or polyunsaturated margarine grease a 37cm-baking dish.
2
In a large pot of boiling water, cook the pasta according to packet directions, in the last 4 minutes add the cauliflower. Drain and set aside.
3
In a small saucepan cook the onion in the olive oil until softens, add the ham and garlic until fragrant.
4
Melt the margarine in a small saucepan, when it starts to bubble (careful not to burn) and stir in the flour. Cook, stirring continuously, for 1 minute, until the mixture forms a smooth paste.
5
Gradually pour in the milk, whisking constantly.
6
Return the pan to the heat and bring to the boil, still stirring or whisking until it thickens.
7
Remove from the heat and stir in the tasty cheese, set aside.
8
Thoroughly combine the white sauce, onion mixture and cooked pasta/cauliflower mixture in a large bowl, then spoon it into the baking dish, cover in the shredded mozzarella and bake for 20 minutes or until the top is golden.
9
Serve.
Variations
- Try adding shredded zucchini, leek or carrot to add to its nutritional appeal.
Tips
- Try cooking in individual ramekins/foil containers to make serving easy.
Nutrition Facts
Serving Size 250g
Servings 9
Amount Per Serving
Calories 419
% Daily Value *
Total Fat 11.4g18%
Saturated Fat 6.2g31%
Sodium 372mg16%
Total Carbohydrate 52g18%
Dietary Fiber 4g16%
Sugars 7.7****g
Protein 24.6g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
500 g macaroni pasta
1 tbsp olive oil
1 large brown onion
500 g lean ham, sliced thinly into small pieces
1 clove garlic
1 tbsp polyunsaturated margarine
3 tbsp plain flour
3 cups light milk
1 medium head cauliflower, chopped into 1cm cube pieces
1 ½ cups reduced-fat tasty cheese, grated
1 cup reduced-fat mozzarella cheese, grated
Directions
1
Preheat oven to 200°C (fan-forced). Using spray oil or polyunsaturated margarine grease a 37cm-baking dish.
2
In a large pot of boiling water, cook the pasta according to packet directions, in the last 4 minutes add the cauliflower. Drain and set aside.
3
In a small saucepan cook the onion in the olive oil until softens, add the ham and garlic until fragrant.
4
Melt the margarine in a small saucepan, when it starts to bubble (careful not to burn) and stir in the flour. Cook, stirring continuously, for 1 minute, until the mixture forms a smooth paste.
5
Gradually pour in the milk, whisking constantly.
6
Return the pan to the heat and bring to the boil, still stirring or whisking until it thickens.
7
Remove from the heat and stir in the tasty cheese, set aside.
8
Thoroughly combine the white sauce, onion mixture and cooked pasta/cauliflower mixture in a large bowl, then spoon it into the baking dish, cover in the shredded mozzarella and bake for 20 minutes or until the top is golden.
9
Serve.
