Macaroni Cheese Sauce Pie

By Late2Serenity

Australian recipe, therefore metric measurements have been used.

Cooked pie can be frozen.

Ingredients

• CHEESE SAUCE:
• 2 cups (200g) pasta elbows
• 1 Tbsp olive oil
• 1 small onion, chopped
• 1 clove garlic, crushed
• 1 small red pepper, sliced
• 1/2 cup canned drained corn kernels
• 2 zucchini, sliced
• 1 sheet ready rolled puff pastry
• 1 egg yolk
• 40 g butter
• 2 Tbsp plain (all purpose) flour
• 1 1/2 cups milk
• 1 cup (80g) grated fresh parmesan cheese
• 1 cup (125g) grated tasty (extra sharp) cheese
• 2 Tbsp chopped fresh parsley

Details

Servings 6

Preparation

Step 1

Lightly grease deep ovenproof dish (8 cup capacity).

Add pasta to large pan of boiling water, boil uncovered, until tender; drain. Rinse pasta under hot water; drain.

Heat oil in pan, add onion, garlic and pepper, cook, stirring, until onion is soft. Combine onion mixture, pasta, corn, zucchini and cheese sauce in bowl; mix well. Spoon mixture into prepared dish.

Brush pastry with egg yolk, cut into 1cm strips. Place strips over filling in lattice pattern, press gently against edge of dish; trim edges. Bake pie in moderately hot oven (210-230C or 425-450F) for about 15 minutes or until pastry is well browned.

CHEESE SAUCE. Melt butter in 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 cheeses and parsley.