Diabetic-friendly cheesy macaroni bolognese pies Recipe

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A delicious and hearty winter meal.

Ingredients

1 tsp olive oil

1 brown onion, chopped

250g mushrooms, chopped

300g extra lean beef mince

2 carrots, coarsely grated

350g zucchini, coarsely grated

400g can no-added-salt brown lentils, rinsed and drained

2x 400g cans of no-added-salt chopped tomatoes

120g dried macaroni or gluten-free pasta

3 Tbsp light margarine

3 Tbsp plain flour or gluten-free flour

500ml (2 cups) skim milk

110g (1 cup) reduced-fat grated cheese

1/2 tsp smoked paprika

Heat the oil in a large non-stick frying pan over medium heat. Add onion and mushrooms. Cook, stirring occasionally, for 6-7 minutes or until mushrooms soften. Increase heat to high. Add mince. Cook, stirring often, for 2-3 minutes or until the mince changes colour.
Add the carrot, zucchini, lentils, tomatoes, 1 can of water and mixed herbs to the pan. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove lid and increase heat to medium. Simmer uncovered for a further 10 minutes.
Preheat oven to 180 Degrees Celsius (fan-forced). Meanwhile, to make the macaroni and cheese, cook pasta in a medium saucepan of boiling water for 10-12 minutes or until pasta is al dente. Drain well. Melt the margarine in a medium saucepan over medium heat. Once melted, quickly whisk in the flour. Cook, whisking, for 1 minute. Remove the pan from heat and gradually whisk in the milk. Return the pan to the heat and stir over medium heat until the sauce thickens and comes to a simmer. Simmer for 2 minutes. Remove the pan from heat and stir in 1/3 cup of the cheese.
Divide the mince mixture between 6 x 500ml (2 cup) oven-proof dishes. Place the dishes on a baking tray. Divide the macaroni and cheese between the dishes. Sprinkle with the remaining cheese and paprika. Bake for 20 minutes or until the top is a light golden brown and bubbling. Serve.