Baked Macaroni In Cheesy White Sauce

I’d noticed something very prominent in the Goa Marathon my husband had participated in. It was the pre-evening pasta party. Why specifically Pasta Party…was the question.
After bit of quizzing with the cognoscenti, I realized its significance. It was a planned diet of stuffing the marathoners with carbs before the run. Its basically stocking the energy before so that it can be consumed later while running.
So this time before the celebrated Mumbai Marathon, I decided to treat him myself… but with my own little spin to it.

Macaroni in Cheese
Cooking time: 
50 mins
Serves: 4-6

Ingredients:

500g Macaroni pasta
2 tbsps Plain flour
2 tbsps Butter
500ml Milk
Quarter cup Fresh Cream
3 tbsps Cheese spread (any flavour, optional)
Pasta Cheese or Parmesan Cheese for grating on the top
2 tbsps Finely chopped Garlic (I love garlic so add 4 tbsps)
A pinch Black pepper powder for seasoning
1/2 tsp Oregano for seasoning (optional)
2 tablespoons breadcrumbs
Salt as per taste

Method:

1. Preheat oven to 180 C. Grease a medium baking dish.
2. Cook pasta as per the packet’s instructions. Drain and leave aside. Remember, not to overcook it.
3.  Melt butter in a medium, non-stick saucepan over medium heat. Add a tsp of oil. It prevents butter from burning.
4. Add the chopped garlic and saute till it releases the aroma.
5. Add flour and stir. Add bit by bit to avoid lumps.
6. Now add milk slowly and stir. Again, to avoid lumps.
7. Add the remaining milk and cream and keep stirring till it thickens a bit. Simmer while you keep stirring for a longer time if you want the sauce really thick.
8. Add the Cheese spread and stir till it melts and is mixed properly.
9. Season with oregano, salt and pepper.
10. Now tumble in the pasta and mix lightly without hurting and mashing it up.
11. Spoon in this mixture into the baking dish.
12. Grate the Pasta cheese / Parmesan cheese.
13. Gratinate with bread crumbs. Its the crunch that packs that extra punch 🙂
14. Bake for 20-25 minutes or till the surface looks browned and crisped.
15. Remove from the oven and let it stand for 10 minutes.
16. Serve with omlettes, fried chicken or anything you like. I had it simply with the hot and sweet sauce.

P.S.: There are whole lot of permutations-combinations that can be done here.
Chopped Spring Onions, boiled and shredded Chicken, smoked Bacon, boiled Prawns….and the list goes on…
Don’t wanna add those extra inches to your waistline, skip the Cheese (cheese spread and grated cheese) altogether.

So…plonk down and dig in 🙂

 

 

Veg

bitesandplaces View All →

Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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