Cheese Macaroni Pasta is an instant favourite for kids that they’ll finish up in no time! Kissan Fresh Tomato Ketchup keeps the baked macaroni moist and the creamy cheese from the recipe perfectly complements the ketchup and tastes divine!
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Boiled Macaroni: 1 cup
Tomatoes Puree: 2 medium
Carrots Puree: 2 medium
Sweet corn: ¼ cup
Chopped french beans: ¼ cup
Kissan Fresh Tomato Ketchup: 2 tablespoons
Mixed herbs: 1/2 teaspoon
Oil: 1 tablespoon
Pepper: 1/2 teaspoon
Cheese: 2 tablespoons
Salt to taste
Water: 1/2 cup reserved from the boiling pasta
Method of preparation
Preheat the OTG to 175° centigrade.
In a pan, heat oil, add mixed herbs and pepper, pureed tomatoes and carrots. Then saute.
Now add corn, chopped french beans. Mix it well and then add Kissan Fresh Tomato Ketchup. Stir it well.
Add Macaroni, cheese in the mixture and cook it for few minutes and add salt.
Spoon the macaroni into muffin tins and garnish it with some grated cheese. Place it in the OTG for 10 minutes. The macaroni bake will firm up in the muffin tray.
Easy and bite-sized to pack in the tiffin.