Macaroni Cheese

Never mind death by chocolate – try buttery and cheesy comfort food

Last Update 9 May 2017

Delicious to eat, reasonably priced at R100 for 6 persons and easy to make, home-made Macaroni Cheese is the most basic of pasta dishes and can be the ‘salticrax’ dish at the end of the month or – by adding some real interesting ingredients and side-dishes – can be an elaborate main course meal.

Macaroni Cheese
Courtesy Agulhas family recipes


Ingredients

500g macaroni (while macaroni is the best, you can also use screws)
Butter
Flour
Milk
Egg
Cheese
Salt
Black Pepper
Mixed Herbs

Additional:
Mushrooms (fry in garlic butter or normal butter and garlic salt /flakes)
Green/ Red /Yellow Peppers
Sausage (any type of Vienna or German sausage)
Bacon
Tuna

Method
Boil water on the stove and add macaroni. Simmer for approximately 8 minutes and drain. Fry all your additional ingredients in butter with salt and black pepper to taste.

Melt butter in pot and whisk in the flour. Stir until a thick paste is formed. Slowly whisk in the milk (so as not to make lumps) until you have a white sauce (If you are going to add cheese to your sauce as well then make sure it is not too thick).

Add salt, black pepper and mixed herbs to taste. Add raw egg just before the sauce is ready. Place macaroni in a dish (Run hot water in the colander if the macaroni has cooled and stuck together).

Add all your additional ingredients and stir through.  Pour sauce over macaroni and stir through.  Grate cheese and cover the macaroni. Grill until cheese is crispy and slightly brown. Serve hot on its own or with rolls and a salad.

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