This is my go-to recipe for Mac and Cheese for a very long time. It’s very quick besides being rich and creamy. It’s so much better than eating it out of a box and it’s sure to be loved by everyone.
The ingredients used are all staples that one can find in any kitchen. I used cheddar and parmesan. This is something that many of us grew up on and it’s a classic comfort food.
Instead of making a roux in the classic way, I find that adding onions to the butter and then adding the flour prevents the lumps forming. I prefer to do it this way.
Vegetables like cauliflower, broccoli, potatoes, etc can all be used. I just used some green pepper and carrots. It’s a very versatile dish in that way. The topping of breadcrumbs is what gives it that extra texture – chewy pasta with a crisp topping. Just lovely!
PREP: 10 minutes COOK TIME: 1 hour
½ cup butter
6 tbsp flour
2 large onions, minced
1 tsp cumin seeds
1 tsp pepper
1 tsp turmeric
1 tsp chilli powder
½ tsp mustard
4 cups milk, warmed
450 grams elbow macaroni
2 tbsp tomato ketchup
4 tbsp black olives, cut in half
200 grams Cheddar, grated
50 grams Parmesan, grated
½ cup breadcrumbs
4 tbsp melted butter
2 tbsp fresh coriander, chopped finely
Salt to taste
Grease a baking dish and preheat the oven to 180 C.
Melt the ½ cup butter in a large, heavy pan. Add the onions and cumin seeds and cook until the onions are transparent. Add the flour and mix well. Saute for two minutes and add the pepper, turmeric, chilli powder, mustard and salt.
Add the warm milk gradually, stirring all the time and cook on low heat until the sauce is thick and smooth. Remove from heat and add the grated cheddar cheese olives and tomato ketchup.
Bring plenty of salted water to a rolling boil and add the macaroni. Stir well and add a cup of cold water immediately. This will prevent the pasta from sticking. Cook on moderate heat until the macaroni is just cooked or al dente.
Drain immediately and mix with the cheese sauce. Spoon into the greased baking dish.
For the topping, add the grated Parmesan cheese, breadcrumbs, melted butter and chopped coriander together. Spread this on top of the macaroni and bake for about 20 minutes until the top is golden brown.