Super tasty mini mac n’ cheese pies (perfect for BBQs)
Ingredients
  • 300grams Conchiglie Pasta Shells£ 0.56 for 500g pk (Tesco)
  • 1tin Evaporated milk£ 0.65 (Tesco) (Best non dairy substitute for this would be cashew milk)
  • 1large OnionHalf grated and set aside, the other half chopped
  • 2medium sized TomatoesChopped in medium sized pieces (£.0.56 for 6 pk size Tesco)
  • 250grams Cheddar cheese (grated)£3.00 (Tesco) Pilgrims Choice Lighter Mature Cheddar Cheese 350 G
  • olive oilFor sauteing
  • 2 Free range eggsCracked into a bowl & mixed with a drop of lemon (£0.89 Tesco)
  • ParsleyDried or fresh
  • 1tbsp Home made hot sauceTo taste
  • SaltTo taste
Instructions
  1. 1. Bring 300 grams pasta to boil as per packet instruction. Drain and set aside.
  2. Heat olive oil in pan. Toss in chopped tomatoes and chopped onions and cover for 2 minutes until flavours come out and slightly brown. (if substituting vegetables this is where you would add them instead of the tomatoes).
  3. Turn on oven in the meantime, to 180 degrees.
  4. Toss in pasta and mix thoroughly. Add eggs and once cooked through, add grated cheese, grated onion, salt, pepper sauce, parsley and half can evaporated milk or enough so that the mixture isn’t dry. Switch off once all ingredients are properly mixed.
  5. Fit the cup cake baking tray with silicon cases and spoon enough of the pasta mixture into each casing. Put in the oven and bake for at least 15 minutes or until slightly brown on top.