Macaroni cheese pie
It is a new year, after partying on all kinds of meat. Here is another set of non-meaty recipes to try out.
1. Cook the macaroni in salted water for about 10 minutes, until tender drain and rinse under cold water.
2. Melt the margarine in a saucepan and gently stir in the flour so as to make a roux.
3. Add the mustard, cinnamon and 2/3 of the cheese and gently cook, stirring frequently. Remove from the heat and whisk in the egg. Set aside and make the filling.
4. Heat the margarine along with some of the cooking oil in a small frying pan and sauté the onions and garlic for about five minutes. Add the chopped tomatoes plus the spring onions along with the cilantro and the corn, the wine and gently cook for about ten minutes. Taste and correct seasoning and set aside.
5. In a greased Pyrex dish pour half the cooked macaroni and then spoon half of the cheese filling making certain to mix it well and then spoon the tomato and corn mixture over the macaroni.
6. Pour the remaining macaroni into the Pyrex dish with the rest of the sauce then add the rest of the tomato and cheese concoction.
7. Finally top up with the rest of the grated cheese then bake in the oven for about a half hour. Let stand for a while before serving garnished with the chopped fresh parsley.
Ingredients:
Serves 4
225g macaroni
2 tablespoon margarine
3 tablespoon wheat flour
2 cups milk
1 teaspoon mild mustard
½ teaspoon ground cinnamon
175g sharp cheddar cheese grated
2 cloves crushed garlic
1 beaten egg
1 tablespoon margarine
2 tablespoon spring onions
3 finely chopped tomatoes
Salt & pepper to taste
1 sliced onion
Parsley
2 tablespoon white dry wine
3 tablespoon vegetable oil
2 tablespoon chopped cilantro
