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Cheese, Vegetable & Pasta Bake

Created by Tisme on October 28, 2018

200 grams dry macaroni pasta
1 zucchini, sliced (small zucchini)
2 cups frozen mixed vegetables (chopped, any mixed vegetable is fine ~e.g. beans, carrots, corn & broccoli)
30 grams butter
4 (47 grams) bacon rashers (finely chopped0

Step 1: Preheat the oven to 160°C.
Step 2: Grease an 8-cup capacity ovenproof casserole dish.
Step 3: Cook pasta in a large saucepan of boiling water according to manufacturer's packet directions. See note below:
Step 4: Note: 3 Minutes before pasta is cooked ~ Put the zucchini and mixed vegetables into the water in the last 3 minutes of cooking the pasta. Drain well and set aside.
Step 5: Melt the butter in a heavy based pan and fry the chopped bacon the add the plain flour and stir well to combine, keep stirring and cook for approximately 1 minute.
Step 6: Remove from heat, then slowly adding the milk ~ stirring constantly.
Step 7: Return to the pan to the heat and bring the sauce just to the boil then reduce the heat to a simmer, stirring constantly, until the sauce thickens. Remove from the pan from the heat.
Step 8: Add the vegetables, pasta and ½ the cheese to the pan.
Step 9: Season with salt and pepper & stir well. Place into an ovenproof casserole dish. Cover with remaining cheese and sprinkle with breadcrumbs, bake for 20 minutes and then sprinkle with the chives and bake for 5- 10 minutes more.
Step 10: Remove and serve with salad, or as a side.