Old favourite with a new twist.

Macaroni  Tropical from Ruby Borrowdale's Golden Circle Tropical Recipe Book.

440g can Golden Circle Sliced Pineapple, 250g macaroni, 1 ½ cups grated tasty cheese, 1 tblsp butter, ½ cup each cooked green peas, chopped onion, chopped red capsicum and chopped celery, 475ml thin white sauce, 4 rashers crisply-fried bacon, salt and cayenne pepper.

Drain pineapple slices. Chop 1 slice and add to white sauce. Lightly fry onion, capsicum and celery in butter, add to white sauce together with the peas, 1 cup of the grated cheese and chopped bacon. Cook macaroni according to directions but do not rinse. Add white sauce mixture to macaroni, stirring to blend. Turn into buttered casserole. Top with remaining cheese, bake in moderate oven (180° C) till bubbling hot. Top with remaining pineapple slices during last 5 minutes of cooking time. Serve immediately.

Instead of using one casserole I dished out the Macaroni Tropical between individual ramekins, Anne.