I love macaroni and cheese, it has never been cooked in our house, unless you talk about the ready made box meals you can buy from the super market.
It is not an Indian dish, so there was no reason for it to be made and enjoyed in the house hold and the recipes online all have eggs.
Lucky for me, I came across an eggless version and I really really wanted to try it out.
- 250g x dried macaroni.
- 600ml x milk.
- ½ x tsp nutmeg powder.
- 55g x margarine plus 2 tbsp for the pasta.
- 55g x cake flour.
- 200g x grated cheese and extra for the topping.
- 200g x grated parmesan cheese.
- Salt and pepper to season.
- Bring a large pot of water to the boil and generously add salt to the water.
- Add the pasta and cook for about 10 minutes.
- Drain the pasta and return to the pot add the 2 tbsp of margarine to the pot, cover with the lid and set aside.
- In a saucepan mix the mix and the nutmeg and allow to get warm on a low heat… do not bring it to the boil.
- Once warm, remove from the heat and set aside.
- In another pot, melt the rest of the margarine over a medium heat, add the flour and stir to make a roux.
- Gently cook over a medium heat for 2 minutes.
- Add the milk mixture a little at a time, mixing the milk into the roux mixture.
- Cook for about 10 – 15 minutes, until the mixture resembles the consistency of custard.
- Add the parmesan cheese and the cheddar cheese and mix till melted in.
- Remove the sauce from the heat and set aside.
- Grease a rectangular oven proof dish.
- Pour the cooked pasta into the dish and evenly spread it out.
- Season with salt and pepper.
- Pour the sauce over the pasta.
- Evenly spread the sauce so that all the pasta is covered.
- Sprinkle grated cheese over the top… as much as you like.
- Bake in a preheated oven at 180 degrees for 10 – 15 minutes or until the cheese has melted and started to brown.