Healthy Mac & Cheese

 
I really like the idea of eating delicious crispy pasta, but to give it a healthy twist is a big bonus. Let's cook together this mac and cheese with more veg and less cheese.
 

Ingredients:

500 g pasta (1 bag)
200 g bacon
500 g mushrooms
250 g frozen broccoli
3-4 tbsp corn (canned)
150 g cheese - one that melts
4-5 large eggs
3-4 garlic cloves
2 tbsps butter/ olive oil
salt, pepper to taste
 *optional: time, chilli

  Fill a large pot with water about 3/4 of the way. When it starts to simmer add about 2 tbsp of salt. Bring back to a boil and then add the pasta of your choice. Cook until their "al dente" ( a bit underdone) because they will also cook in the oven. 
Meanwhile brown the bacon in a pan, and when it's done let it cool on a plate.

In the same pan, because we don't want to wash too many dishes, add the sliced mushrooms and cook until the water has evaporated, stirring from time to time. Mix in the butter, crushed garlic and the chopped chilli, if using. Let it cook for ~ 2 minute, turn off the heat and then sprinkle with time. 
When the pasta is done, put the broccoli into the same pot, let it cook until the water starts boiling again and then drain.
In a large bowl bring together the mushrooms, bacon, corn, broccoli and the drained pasta.
 

Beat the eggs with a whisk and add the cheese, saving some for the top. Mix everything together, season with salt and pepper to taste, and pour the mixture into a medium baking dish. Sprinkle the rest of the cheese on top and bake in a preheated oven at 200 C degrees (390 F) for 20 minutes.

It tastes really great and it can be an easy way to include more veggies in your kids diet.
When everything gets golden and crispy take it out off the oven and let it cool for 15 minutes before serving.

   Enjoy!