Macaroni Hot Pot

THIS macaroni hot pot is a wonderful way to use up a can of baked beans left over from breakfast. It's a meal by itself, although you can also serve dinner rolls with a pat of butter alongside, if you wish. Before dropping the macaroni in boiling water, I first blanched the tomatoes in it, instead of boiling water in a separate saucepan. You can also save time by doing your chopping while the macaroni is getting cooked. Hardly takes up any time to rustle up this rather satisfying meal. For a vegetarian dish, leave out the bacon.

What you need:

300 gm baked beans
1 1/2 cups cooked macaroni
2 onions diced
2 capsicums diced
3 rashers bacon, chopped
2 tomatoes, blanched, skinned and chopped
2 flakes garlic, chopped fine
2 teaspoons red chilli powder
2 tablespoons butter
1/2 cup tomato sauce
Salt to taste
100 gm grated cheese
Capsicum rings for garnish

Heat butter, fry bacon well, then add the garlic and onions. Fry 2-3 minutes. Then put in the capsicum. Fry a little, then add the chilli powder. A quick stir, then in go the tomatoes and the baked beans. Cook for about two minutes and then put in the macaroni and salt to taste. Mix gently but thoroughly.

Spoon into a buttered baking dish, even out the top and sprinkle grated cheese. Garnish with capsicum rings if desired.

Microwave for 5-7 minutes or till cheese melts and turns a golden brown.

PS: I had used Amul mozarella cheese because I like the way it becomes stringy when it melts. The pics (before and after sprinkling the cheese) were shot before it went into the oven.