Mac and Cheese (Macaroni and Cheese)

Macaroni, macaroni, mac and cheese..... My son keeps singing this song from Barney and friends. A very common dish with many variations. I have prepared mine keeping in mind the fussy eater who needs to be placated with a variety of tastes. I have used elbow mac, do use any shape that your kid loves.

A little about the Cheddar cheese used in this preparation-

Cheddar cheese is firm and made from cow's milk. It is a good source of vitamin B12. A slice (40 g) contains about 0.5 µg of vitamin B12 (required daily intake for an adult is 2.4 µg). It is usually pale yellow(off white) in colour with a sharp, salty, pungent flavour.

Ingredients-

2 cups elbow macaroni
1 cup grated cheddar cheese
1 onion chopped
2 tomatoes chopped
3 flakes garlic crushed
salt to taste
freshly ground pepper

Cheddar Cheese sauce-

1 1/2 tbs butter
1 1/2 tbs flour
1 cup milk
1tsp freshly ground pepper
1 cup grated Cheddar
salt to taste
To prepare macaroni-

• Boil macaroni in water and strain. Add cold water and strain again.
• In a pan heat oil, and saute garlic and onions.
• Add tomatoes and cook till juices blend.
• Add the macaroni and mix well. Take it off the fire.

To prepare Cheddar cheese sauce-

• Melt the butterand remove from heat.
• Stir in flour and seasonings.
• Gradually add milk, stirring until well mixed.
• Cook over low heat, stirring constantly, until thickened and smooth.
• Cook for 5 minutes longer; add cheese. Stir until its smooth.

For Baking-

• In a baking tray, spread a layer of the macaroni mixture and over it a layer of the sauce.
• Keep adding layers alternatively making sure the last layer is of the sauce.
• Layer some grated cheese and freshly ground pepper on the top.
• Bake at 200 C for 10 minutes.
• Leave to stand for 5 minutes and serve hot.