This recipe for Macaroni Cheese is wonderful when entertaining vegetarians or for feeding the family on a shoestring. Beef Bolognaise Pasta Sauce is an excellent choice for meat eaters.
250 g macaroni
2 t (10 ml) Ina Paarman’s Potato Spice
4 T (60 ml) Ina Paarman’s White Sauce Powder
4 T (60 ml) cold tap water
2 cups (500 ml) milk
2 T (30 ml) butter
1/2 t (2.5 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 cup (100 g) grated cheddar cheese
1 smallish onion, chopped
1 t (5 ml) butter
2 T (30 ml) oil, canola is fine
200-250 g button mushrooms, sliced
1 x 400 ml Ina Paarman’s Mushroom or Beef Bolognaise Pasta Sauce
Preheat the oven to 180 C.
Boil the pasta for 7 minutes and drain.
Season it with Potato Spice.
Mix the White Sauce Powder with the cold water to make a smooth slurry.
Bring the milk and butter to a fast boil, either on the stove or in the microwave on 100% power. (If microwaving use a 1 litre measuring jug to allow for foaming).
Immediately mix the slurry into the boiling milk mixture while stirring briskly with a wire whisk to achieve a smooth consistency.
Cook for a further 1 minute if not thick enough and give a final stir before use.
Add the Chilli & Garlic Seasoning and 2/3 of the cheese to the sauce.
Dish the Pasta Sauce into a medium/large 30 cm x 21 cm ovenproof dish and level it out.
Sauté the onion until brown in a mixture of the butter and oil. Add mushrooms and stir-fry until just beginning to wilt.
Spoon the cooked mushrooms and onion over the Pasta Sauce in the dish.
Spoon the macaroni over the Pasta Sauce. Pour the white sauce over to coat.
Sprinkle remaining cheese over the top.
Bake for 25-30 minutes until nicely browned.
Serve with a large tossed salad.
By: Ina Paarman