Mac and cheese loaf

This healthier, vegetarian mac and cheese loaf is perfect sliced up for lunchboxes, or for an after school snack.

Serves: 10

Time to make: 1 hr 10 mins , plus 10 mins standing

Hands-on time: 20 mins

Ingredients

More weights & measures

1 cup macaroni
2 teaspoons olive oil
1 red onion, finely chopped
2 teaspoons finely chopped fresh rosemary
2 garlic cloves, crushed
1 courgettezucchiniX, coarsely grated
120g baby spinach leaves, roughly chopped
¹⁄³ cup frozen peas (or corn)
¹⁄³ cup plain flourall purpose flourX
4 eggs, lightly beaten
½ cup finely grated parmesan
100g reduced-fat tasty cheese, coarsely grated
2 tablespoons fresh dill sprigs

Instructions

Stay Awake

1 Preheat oven to 180°C. Grease an 11 x 21cm (7cm deep) loaf pan. Line with baking paper, extending paper 2cm above pan on all sides.

2 Cook pasta in a saucepan of boiling water according to packet instructions. Drain.

3 Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add rosemary and garlic and cook, stirring, for 1 minute or until fragrant. Add courgette, spinach and peas and cook, stirring, for 3 minutes or until courgette is tender. Transfer to a large mixing bowl. Add cooked pasta to bowl, tossing well to combine. Add flour, tossing to coat. Season with freshly ground black pepper, then add egg, parmesan, half the tasty cheese and half the dill, mixing well to combine.

4 Spoon mixture into prepared pan. Sprinkle with remaining tasty cheese, then bake for 40 minutes or until golden and firm. Stand in pan for 10 minutes before transferring to a wire rack to cool. Slice into ten and serve garnished with remaining dill.

Variations

Make MUFFINs – To create individual serves of this loaf, spoon mixture into a 12-hole muffin pan in step four. Bake for 25 minutes or until golden. Freeze muffins for up to two months.

Nutrition Info (per serve)

Calories 162cal

Kilojoules 679kJ

Protein 10.9g

Total fat 7.3g

–Saturated fat 3.5g

Carbohydrates 12.5g

–Sugars 1.5g

Dietary fibre 1.7g

Sodium 198mg

Calcium 186mg

Iron 1.1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Apr 2022

2 comments on Mac and cheese loaf

Pam Howard February 4, 2024 at 5:09 pm #

Love this loaf, it freezes well, it makes an easy “grab it” lunch with a salad:)

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- [email protected] March 5, 2024 at 4:37 pm #
  
  Thanks Pam, glad you like it!
  
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