Vege Macaroni Bake

My plan for this week is to keep my meals as cheap as possible, while maintaining a somewhat healthy diet. This website suggests having a theme for each night. This is the planned menu for the week

Sunday (Pasta): Vege Macaroni Bake
Monday (Rice): Lemony Chicken with Rice
Tuesday (Casserole/Slow Cooker): Beef Goulash
Wednesday (Breakfast for dinner): Eggs on toast with bacon and tomatoes
Thursday (Fish): Salmon Rissoles
Friday (Freezer): To be confirmed – we have heaps of meals that have been cooked previously that are frozen in the freezer. We have Chicken Noodle Soup Pie Mix, Beef Pie Mix, Moroccan Lamb Mince, Vegetable Soup, Lamb Chops, Lamb Shanks, Tomato sauce (leftover from parmigiana). Let me know what you think we should have for freezer night!!
Saturday (Chicken): Roast Chicken Drumsticks with cous cous

Tonight we had Vege Macaroni. I got the recipe idea from Sainsbury’s Feed your family for a fiver (a mixed venture they did with Jamie Oliver, very similar to the Coles Curtis Stone thingy, but possibly a tad more healthy).

  • about 2 cups macaroni
  • broccoli cut into florets (chop up the stalk as well if you want its still yummy, I used about half of a small head of broccoli)
  • Asparagus chopped into 3cm lengths (I used half a bunch)
  • a punnet of cherry tomatoes cut in half
  • a small clove of garlic finely chopped
  • a couple of handfuls of baby spinach
  • Cheese sauce (you could use store bought or make your own, I make my own using about 2 large tbsps of butter, 2 large tbsps of plain flour, about 1-2 cups of milk, and about a cup of grated cheese – melt the butter in a saucepan over a low heat, then add the flour and stir well, then gradually add the milk until it has the texture of runny cream, stirring well to ensure there are no lumps, continue stirring over a medium heat until the mixture thickens. Remove from heat and add grated cheese, I also added some chopped parsley)
  • Extra grated cheese (to top)
  1. Cook the pasta in boiling salted water, I cook the broccoli in a bamboo steamer on top while I cook the pasta. I added the asparagus to the boiling water with the pasta when the pasta was almost cooked.
  2. Combine the tomatoes with the chopped garlic in a bowl
  3. Put the baby spinach into a baking tray. Add the hot cooked broccoli and pasta and asparagus and cover while you cook the cheese sauce (this will help the baby spinach to wilt)
  4. Add the tomato and garlic mix and cheese sauce and mix well to ensure that all the pasta and vegies are coated with the cheese sauce. Season with salt and pepper
  5. Top with some extra grated cheese and bake in a moderate over (180-200) for about 20 minutes until the cheese is golden
  6. Serve with some gooey bread, We had some yummy sliced grainy bread and butter with ours.

This was a very tasty dish and I managed to make it for about $7. It made enough for 4 serves (dinner and lunch for us). Next time I think I might add some cooked chicken or sliced ham for some protein.

Close up of cheesy pasta goodness


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