Preheat oven to 180° and grease your pie dish
Cook up 500 g macaroni pasta according to instructions.
Drain and toss into your pie dish. Drizzle with olive oil.
In a saucepan add 2 tbsp olive oil add 200 g diced bacon/macon and fry until just crispy. Add 1 medium chopped onion and 2 tsp minced garlic saute until tender.
Add 1 medium tin diced tomatoes and cook a further 3 mins.
1 tsp mixed herbs
1 tsp paprika
Pinch of sugar.
In a bowl mix together 1 packet Knorr mushroom soup with 1 x 410 g tin evaporated milk and whisk until smooth.
Add mushroom/milk mixture to your tomato mixture and stirring, bring to a gentle boil. Mixture will thicken.
Pour mixture over your macaroni.
Taste for salt add 1½ cups grated gouda cheese scattered over pasta and top with cut round cherry tomatoes.
Sprinkle with garlic and herb seasoning.
Extra black pepper.
Bake in oven for 20 minutes. Enjoy
Prepared, tried and tested by: Gail Haselsteiner
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