Macaroni and cheese, the eggless Indian version



  • 1 x onion sliced.
  • 2 x cups boiled elbow macaroni.
  • 1 x grated tomatoe.
  • 1tsp ginger and garlic paste.
  • Pepper and salt to taste.
  • 1 x tsp thyme.
  • ¼ x tsp cooking oil

Ingredients for the white sauce:

  • 1 x tbsp. cake flour.
  • 125g x margarine.
  • Salt and pepper.
  • 1 x tbsp. cooking oil


  • Make the white sauce and set aside.
  • In a pot, sauté the onions till translucent.
  • Add the tomatoe, the ginger and garlic, the oil, thyme and the salt and pepper.
  • Mix well and allow to cook till the mixture starts to bubble.
  • Add the macaroni and mix so that the macaroni is covered with the sauce.
  • Grease a casserole dish and spread some white sauce on the bottom, then a layer of macaroni and another layer of white sauce and continue till the end.
  • Before you pop it into the over, cover the top with grated gouda cheese.
  • Pop into a preheated oven at 180 degrees and bake till the cheese starts to bubbly and becomes golden brown.

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