Tip: Leftover cooked vegies can be used instead of frozen vegetables in this recipe. For a vegetarian option, replace bacon with roasted red capsicum strips.
• 200g macaroni pasta
• 1 small zucchini, sliced
• 2 cups frozen mixed vegetables, chopped (beans, carrot, corn, broccoli)
• 30g butter
• 4 bacon rashers, finely chopped
• 2 tblsps plain flour
• 2½ cups milk
• 2 cups shredded tasty cheese
• ¼ cup panko breadcrumbs
Preheat oven to 160°C. Grease an 8-cup capacity ovenproof dish. Cook pasta in a large saucepan of boiling water according to packet directions. Add zucchini and mixed vegetables to the water in the last 3 minutes of cooking. Drain, set aside.
Melt the butter in a heavy based pan and fry the chopped bacon. Add the plain flour and stir to combine. Cook for approximately 1 minute.
Remove from heat and slowly add the milk, stirring constantly. Return to heat and bring to the boil. Reduce heat and allow to simmer, stirring constantly, until the sauce thickens. Remove from heat.
Add vegetables, pasta and ½ the cheese. Season with salt and pepper. Stir well. Place into an ovenproof dish. Cover with remaining cheese and sprinkle with breadcrumbs. Bake for 25-30 minutes. Serve with a garden salad, if desired.