Kumain.com

Ingredients

• 1 (400 gms.) Fiesta Elbow Macaroni
• 1-½ cups Butterfresh Margarine, reserving 2 tbsps. for bread crumbs
• 6 tbsps. flour
• ½ onion, med. thinly sliced
• 1 bayleaf
• 1 tsp. thyme
• 9 black peppercorns
• 4 (185 ml.) packs Selecta Moo Full Cream Milk
• 1 tsp. salt
• 1 tsp. black pepper, freshly ground
• pinch of nutmeg
• 3-½ cups cheddar cheese, finely shredded
• 1-¼ cups coarse breadcrumbs

Instructions

1. Cook White King Fiesta Elbow Macaroni according to package directions; drain well and set aside.
2. Heat the oven to 375ºF and slightly grease a 9 x 13″ -baking dish.
3. Melt and butter in a heavy, medium saucepan over medium heat.
4. Add the flour, onion, bayleaf, thyme and peppercorns; cook over medium-low heat for 2 to 3 minutes, stirring constantly.
5. Slowly whisk the milk into the roux until thoroughly combined.
6. Increase the heat to medium-high; whisk constantly until the mixture boils.
7. Simmer for 3 to 4 minutes, stirring constantly, until thickened.
8. Reduce heat and continue simmering for about 10 minutes, stirring constantly until desired consistency is achieved.
9. Strain the sauce into a large bowl, removing the onion, herbs and peppercorns.
10. Add the salt, pepper, nutmeg an shredded cheese, stirring until the cheese is melted.
11. Toss the pasta with the cheese sauce and pour the mixture into the baking dish.
12. Toss the breadcrumbs with the melted butter and spread over the casserole.
13. Bake until sizzling and top is lightly browned (cover with foil if the top browns too quickly) for about 40 minutes.
14. Serve when set and cold. Best accompanied with a bowl of garden salad.

Comments