Creamy Vegetarian Macaroni Bake Recipe

About this recipe

A comforting and creamy macaroni bake made with a blend of cheese, cream of mushroom soup, and vibrant pimentos. Perfect for a satisfying vegetarian dinner.

Ingredients

• 850 g Chef'S Basket Macaroni Pasta| Durum Wheat Semolina|Rich In Protein & Fiber|Non-Sticky Healthy Pasta
• 100 g Sambar Onion Peeled
• 125 g Red Bell Pepper
• 430Ml Hellmanns Mayonnaise Squeeze Real

Instructions

1. 1. Cook 8 oz of macaroni according to package instructions until al dente. Drain.
2. 2. In a mixing bowl, combine 1 can of cream of mushroom soup, 1 finely chopped sambar onion, 1 cup of mayonnaise, and 1/2 cup of water. Mix until smooth.
3. 3. Preheat your oven to 375°F (190°C).
4. 4. In a greased baking dish, layer half of the cooked macaroni, half of the soup mixture, and half of the shredded cheese. Repeat the layers with the remaining macaroni, soup mixture, and cheese.
5. 5. Pour the remaining 1/2 cup of water evenly over the top.
6. 6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and let cool for 5 minutes before serving.