4 rashes bacon
2 small onions, chopped
400g tin tomato sauce
400g tin baked beans
1.1/2 cups milk
250g grated cheese
Method: Cook macaroni in boiling water until just tender, drain. Fry onion and bacon until onions are translucent and stir into the macaroni. Add soup, milk, baked beans and 3/4 of the cheese. Mix well, then place in a greased baking dish and top with the remaining cheese. Bake for 45 mins at 190C.
Hints: Where possible use reduced or low salt canned soup. This dish is high in fibre and calcium. Suitable to freeze.
Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.58