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Saturday, August 15, 2009

Mexican Macaroni


  1. Cooked shell macaroni - 200gms
  2. Grated cooking cheese - 25gms
  3. Capsicum (bell pepper) - 1
  4. Large tomatoes - 3
  5. Tomato ketchup - 1/4 cup
  6. Garlic - 1 clove
  7. Onion - 1
  8. Butter - 1/2 tbsp
  9. Salt to taste
  10. Ground pepper corns - 2 tsp
  11. White sauce - 1 cup (250ml milk, 1 tbsp flour, 10 gms grated cheese, 1 tsp butter)

White sauce: Melt the butter in a sauce pan and fry the flour in it taking care not to brown the flour. Remove from heat. Let cool and then add milk, little by little, constantly stirring to avoid formation of any lumps. Put over low heat and cook till it thickens in consistency. Remove from fire and allow it to cool. Mix the grated cheese and keep aside.

Macaroni: Cut the onion, capsicum and tomatoes into slices. Heat butter in a vessel and add the garlic into it after crushing it. Add the onion and saute for 1 minute. Then add capsicum, cook for 2 minutes. Next add the tomatoes and cook for a further 4 minutes. Add the macaroni. tomato ketchup, salt and pepper. Mix and cook for a while. Remove from heat and add 2 tbsp of the white sauce and mix. Next grease an oven proof transparent bowl and pour the contents into it. Pour the remaining white sauce over it. Grate the cheese over the topping and bake in oven till the cheese melts and starts getting a brown color. (Usually 10 minutes in a pre-heated oven)

This is my daughter's favorite and she gorges on it literally.

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