Anjali's Food Kaleidoscope

Baked Macaroni And Cheese

The simple reason I like this simple recipe is that when I have friends over for dinner and I keep a "continental" menu...there are very few things which are for pure vegetarians especially those who don't even eat egg.

It can be prepared much in advance and baked just before serving.You could make a little extra sauce and add boiled peas and carrots to do a bit of variation in taste and add to the colour , but if you have baked vegetables in the menu then keep it this way.

I would soon  be coming up with stir fried macaroni with capsicum and tomatoes.My kids love that and its been a while since I made it for them. You'll all love it too, I am sure.     

Ingredients

1.          Two cups elbow macaroni

2.       Two tablespoons butter

3.       Two tablespoons heaped plain flour

4.        200 ml chilled milk

5.        ½ teaspoon black pepper powder

6.        ¾ teaspoon salt or to taste

7.        5 tablespoons  cream

8.        Cheddar  cheese grated

Method

1.      Boil macaroni in plenty of water ,drain and wash under running water to stop cooking and pour a teaspoon of oil and gently mix  to avoid sticking.

2.      Take butter in a pan and add the flour and stir for a minute on medium flame but do not let the colour change.

3.       Pour in cold milk and whisk gently to avoid lumps and keep whisking till you get a sauce as thick as......

.....as tomato sauce and then take it off the gas.

4.      Add salt , pepper and cream and mix well.

5.      Add macaroni, tranfer the mixture into a greased oven proof dish and sprinkle cheddar as much to your liking . I used around a cup of grated cheddar.

6.      Bake in a preheated oven at 180° for 30 minutes or till golden brown.