Ingredients
75g Macaroni pasta per person
75g chilli cheese
75g mature cheddar
75g mozzarella
2 red peppers
1 brown onion
1 garlic clove, minced
30g unsalted butter
45g plain flour
500ml whole milk
Method
- Preheat oven to gas mark 4, 180 degrees
- Bring a large pot of water to a boil and add in the macaroni pasta
- Cook for the required pasta times on the packaging
- Melt butter in a large saucepan over a medium heat and sprinkle in flour and whisk to combine
- Cook for roughly 1 minute, whilst whisking - Slowly pour in about half of the milk whisking constantly, until smooth
- Slowly pour in the remaining milk while whisking constantly, until the mixture thickens
- Add in the grated cheese, season with salt, pepper and paprika and mix until smooth
- In a skillet on a medium heat, add the chopped red peppers and brown onion and cook until soft
- Add the sweet peppers and onion until a food processor with a splash of water and blend until smooth
- Stir the blended peppers and the cooked pasta into the macaroni cheese sauce
- Add into a oven proof dish and top with mozzarella
- Cook for 20 minutes until the top is golden brown and crispy
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