Tonight I made a mince and halloumi pasta bake, based on a recipe from the BBC food website. There were two versions of the recipe given, I followed the one by a member of the public instead of the Paul Rankin version, because the sauce contained egg and I thought that might set better. The only changes I made were to use 100g of halloumi in the pasta and sauce, 400g of macaroni, and 340g of mince. This was simply because of the sizes of the packs of meat and cheese, and the amount of pasta left in the pack on our shelf. I also used turkey mince instead of pork mince. It was quite fortunate I used less ingredients because the pyrex tray was very full by the time I layered everything in.

This is the first time I have used halloumi in a recipe, instead of simply slicing and frying it. Overall the pasta bake was very good. I might mix the sauce with the pasta next time so it holds together better for serving but otherwise it went well.