Cheesy-Veggie Pesto Macaroni

Ingredients

1 pk hashbrowns

2 cups elbow macaroni
1 red onion
1 cup chopped veggies
1 tsp italian seasoning
1/2 tsp red chilli flakes
1/4 cup pesto sauce
olive oil

1/2 cup cheese blend (mozarella and cheddar)
1/2 cup milk

Method
Spread the hashbrowns in a single layer in a baking dish. Bake in a 200c oven for 15-20 mins till golden brown.
Meanwhile, cook the macaroni till half done. Drain and set aside. Save some pasta water for later.
Heat olive oil in a pan, add chopped onions. Saute till transparent. Add the chopped veggies. Cover & cook on simmer till soft. Add the pesto, herbs/spices, salt & turn off the heat.
Add the cooked macaroni to the pan & coat with the veggie mixture. Add a little pasta water if required.

Remove the baking dish with the baked hash browns from the oven.
Spread the cooked macaroni on the hash browns.
Mix together milk & shredded cheese. Pour this over the macaroni.
Sprinkle with some italian seasoning & chilli flakes.

Bake in a 200c oven for 20-25 mins till the cheese has melted.
Serve hot.