Mac & Cheese Slice

by Collette White | 11 December, 2019

Good Morning friends! I hope this finds you all well. For all the dairy free people out there, I am sorry this one is not for you. For all the people out there that are able to enjoy dairy, you are welcome! This is an absolute new favourite in my home, my hubby especially loves it leftover for lunch. With the right pasta it is gluten free, we use GF lentil pasta so it has some good protein amongst it too. It’s been a regular on sports nights when I have to take dinner in lunchboxes for some of the family, so easy. I hope you enjoy this as much as my family! PS did I mention that it it super easy to make as well as delicious! 

Ingredients

250g lentil pasta

375g ricotta cheese

100g tasty cheese – grated

1 large zucchini – grated

420g tin corn

5 eggs

extra good pinch salt and pepper

½ tblspn paprika

Method

Cook pasta as per packet, drain and allow to cool for 10 minutes.

Preheat oven to 180°c and line a 20cm x 20cm casserole dish with baking paper and set aside. 

Place all ingredients except for the pasta and paprika into a large bowl and mix thoroughly with a wooden spoon.

Add the pasta and stir to combine.

Pour mixture into your prepared dish and roughly smooth the top.

Sprinkle with paprika.

Bake in preheated oven for 30 minutes or until thoroughly cooked (it will be firm without a ‘wobble’ when cooked).

Remove from oven and allow to cool for 5 minutes before serving.

If not serving straight away, allow to cool at room temp before covering and storing in the fridge for up to 2-3 days.

Enjoy!

Serves 4-6

Notes

  • This can be doubled if feeding more people or if you are wanting leftovers for lunch. To do this, double everything exactly. You will need a larger casserole dish (I use a lasagne dish) and I then cook mine for 50-60 minutes. My family love this cold for lunches.
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,