Macaroni bake

Eirik wanted something easy to take to work with him for lunch, so I thought, macaroni bake! Mac and cheese is an all time American favourite. This recipe is more of a mac and veggies topped with a sprinkling of cheese. Healthy, well balanced, and satisfying.

Ingredients
(6 servings)

300g Screw whole grain macaroni
3 Tomatoes
1 Carrot
2/3 Red cayenne chilli
1 Leek
110g Bacon
6 tbsp Grated cheese (I used Norvega, Jarsberg mix)
4.5 dl Low fat milk
5 tbsp Flour
2 tbsp Butter
2 tbsp Sunflower oil
Salt and pepper

• Preheat the oven to 200 C.
• Half cook the macaroni and put in a large dish. To do this, you can boil enough water to cover the pasta, put the pasta in and remove from heat. By the time the water has cooled down abit (while you prepare the rest of the dish) the pasta will be half cooked.
• Prepare the vegetables as shown and set aside.
• Fry the bacon in 2 tbsp sunflower oil and let the bacon drain on some paper towelling. Keep the left over oil.
• In a pot, use the left over oil form the bacon, add the butter and melt it. On a low heat, slowly add the flour, mixing well. Slowly add you milk, mixing well (use a whisk if needed), to make the sauce blanche. When all the milk is added and the sauce has thickened a little, remove from heat and add 2 tbsp cheese, and salt and pepper to taste.
• Chop or break the bacon into pieces (1-2cm squares). 
• Mix the veggies and bacon into the pasta evenly, then pour the sauce blanche over and mix it in, making sure all pasta is lightly covered with sauce (to ensure proper cooking).
• Sprinkle the remaining 4 tbsp of cheese over the top, and place in the oven for 20 minutes.

Enjoy!