75 g butter------ 1 tsp crushed garlic ---- 2 cups macaroni---- spirals, sea shells elbows 2 cups boiling water----- 1 cup milk----- 2 cups grated cheese----- 2 tbsp flour------ 1 onion finely cut----- Bacon pieces ------- Brocoli pieces------- Red pepper diced-------- Sliced tomatoes for topping------ Chopped parsley------ ½ tsp cayenne pepper 1 tbsp dry mustard powder ----- Extra grated cheese for topping
*****if you like a crisp topping make it before you cook the macaroni ------ Microwave a mixture of dried or fresh breadcrumbs with 1 tbsp butter and 1 tbsp chopped parsley and cook for 2-4 minutes stirring after each minute------then set aside-*******
Cut butter in cubes ----- place pasta, chopped onion, bacon, brocoli, garlic and butter in a large dish and add boiling water and cook uncovered on med high power For 12-15 minutes stirring every 5 mins------- stir in milk ------ cook for 2 min to warm milk----- on a piece of handee towel mix grated cheese with flour, cayenne pepper and dry mustard powder and parsley and stir into the hot pasta mixture----- and microwave on high power for 3-4 minutes.--------
Then place the breadcrumb topping on top along with the tomato slices and grated cheese and pop under the griller till crispy
rainrain1,
Apr 27, 9:58pm
Macaroni Cheese
Cook 150g macaroni elbows according to directions on packet, set aside
2 T butter 1 chopped onion 1 t ready mixed mustard 1 d chicken stock 2 cups milk 2 cups grated cheese salt and pepper breadcrumbs bacon or ham
Melt butter in pot, add onion and bacon and cook till soft. Stir in flour, mustard , stock, Whisk in milk a bit at a time, remove from heat and add cheese. If it is too thick for your liking, add a tad more milk, or some liquid from cooked pasta. Cover with breadcrumbs and grated cheese, (add some melted butter to this 60gr or so) Bake mod oven till crumbs are golden
madj,
Apr 28, 1:02am
This is well worth the extra effort. A little more involved than stove top, but as they say good things take time :)
Gourmet Macaroni Cheese
Ingredients
3 C milk 1 onion chopped 1 bay leaf 60g butter 2 rashers bacon chopped 1/3 C flour 1 C cream pinch of nutmeg 2 C grated cheddar cheese 375g elbow macaroni 1 C fresh breadcrumbs* 30g butter extra
preheat the oven to moderate 180C. Grease a 25x20x6cm ovenproof dish with melted butter place the milk in a saucepan with 1 Tb of the onion and the bay leaf. Heat until it is just about to boil then remove from the heat and leave for 15 minutes to infuse. Strain. Melt the butter in a large frying pan, add the remaining onion and the bacon and cook over a medium heat for 3 minutes. Add the flour and cook for a further 1 minute. Remove from the heat and gradually stir the milk into the onion and bacon mixture. Stir until smooth. Return to the heat, stirring continuously until the sauce boils and thickens. Remove from heat. Add the cream, nutmeg and 2/3 of the cheese. Season to taste with salt and pepper. Cover the surface with cling wrap. Cook the pasta in a large saucepan of water until al dente. Drain. Combine the pasta and sauce then pour into prepared dish. Sprinkle the combined breadcrumbs and remaining cheese over the top. Dot with the extra butter and bake for 30 minutes, or until top is crisp and golden. Serve hot.
* to make fresh breadcrumbs, you can use stale bread or alternatively heat oven to 180C and place slices on an oven tray. Bake until lightly brown. Using a food processor process until crumbed.
lythande1,
Sep 7, 5:52pm
A few slices of bacon, a large onion, 1/2 cup mushrooms, saute, add pepper and tomato puree to make a sauce. Meanwhile cook the macaroni, tip the sauce mix over when cooked, add 1 cup of grated cheese and a bit of chopped parsley. Far better than the original glue goop.
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