This recipe is dedicated entirely to my mother. We loved this as kids! She'd make it in her gas tandoor oven and my brothers and I would gulp it down right out with some ketchup on the side. I especially like the top layer which turns into a crispy cheesy crust. This can be had as a side dish or just by itself with some soup and garlic bread. A quick weekday dinner solution!
Ingredients:
Elbow macaroni, 1 cup, boiled as per the instructions on the packet
Butter, 2 tbsp
Plain Flour, 2 tbsp
Milk, 2 (1 cup for the sauce and 1 more cup later to adjust the sauce consistency)
Black Pepper, 1 tbsp
Ketchup, 3 tbsp
Amul Cheese, 3 tbsp grated
Salt to taste
Procedure:
1. Take a thick bottomed pan, preferably non stick and heat it up on medium low heat. Once heated, add the butter.
2. Once the butter starts to melt, add the flour.
3. Now using a whisk keep mixing this on low heat making sure it does not change color. The idea is to get rid of the raw flavor of the flour. This should take about 2 minutes.
4. Now add in the milk. Only a little at a time while whisking continuously, still on low heat until we get a smooth consistency. This should take about 3-5 minutes. Then add in the black pepper and salt.
5. Next add in the ketchup. And keep whisking.
6. In goes the boiled macaroni.
7. Add in the remaining 1 cup milk and give it a mix. Let this cook for 3-4 minutes on low heat.
8. Remove the cooked macaroni into a baking pan
9. Layer it up with the shredded cheese on the top. You can also pop this in the fridge after cooling this down completely and remove it and bake it when you are too tired to cook during the week.
10. Bake this at 350 C for 10 minutes, covered with foil. After 10 minutes, remove the foil and broil it to brown the cheese. This should take about 3 minutes. Enjoy it hot!
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