Categories: entree, pasta, vegetarian
Ingredients
- 200g elbow macaroni
- 40g butter
- 2 tbsp flour
- 1 tsp salt
- 1/4 tsp black pepper
- 300g shredded red cheddar cheese
- 1 piece of plain bread
- 2 cups milk
- 3 tsp grated parmesan cheese (optional)
- 1 bay leaf (optional)
- 1/2 tsp cinnamon powder (optional)
- 1/2 tsp nutmug powder (optional)
Directions
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Cook macaroni till al dente according to package instructions. Drain the macaroni in a colander, rinse with cold water and lay them flat on a roasting tray/casserole.
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Use a food processor/blender to grind a piece of bread till it resembles bread crumbs. Set aside.
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In a heated saucepan/wok, melt butter. When all the butter has melted, add in the flour and stir gently.
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Add milk, bay leaf (optional) and continue stirring till mixture thickens.
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dd salt, pepper and if you like the taste of the following, add them as well – cinnamon powder and nutmug powder. Add half the shredded cheese and reserve the other half for later.
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When all the cheese has melted and the mixture is even (it should be of a slightly thick consistency), taste a bit of the mixture and season accordingly if needed. Pour the mixture over the macaroni. Stir to make sure that the macaroni is fully coated in the sauce.
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Top the macaroni with the remaining cheddar cheese, followed by breadcrumbs (you don’t have to use all) and parmesan cheese.
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Bake at 180C (360F) for about 30 minutes, till the sauce is bubbly and the top is slightly browned.