Ingredients
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250 grams
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200 gramsShredded
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25 grams Red tomatoShredded
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45 grams Ground cinnamon
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350 grams
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50 grams
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1 tablespoon Olive oil
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1/2 teaspoon Walnuts
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1 teaspoon
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1 teaspoon
Directions
Never too old-fashioned to serve simple homemade macaroni and cheese for your dinner! The best way to serve is to bake them fresh, but keep the leftovers and re-heat anytime you want! This recipe is suitable for the entire family members, kids in particular.
Steps
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1
Done
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Preheat the oven to 205 C (400 F). |
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2
Done
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Bring salted water in a pot to boil. Once boiled, cook macaroni according to the package instructions. |
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3
Done
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Remove pot from heat, drain well and transfer to a bowl. |
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4
Done
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Drizzle macaroni with olive oil and stir to coat macaroni evenly. Set aside. |
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5
Done
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Melt unsalted butter in a frying pan over medium high heat. Whisk in all purpose flour and onion powder. Continue stir for 2 minutes or until turn lightly brown. |
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6
Done
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Gradually whisk in evaporated milk. Continue stir for 5 minutes or until slightly thickened. |
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7
Done
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Remove from heat. Stir in 150 grams shredded cheddar cheese and 25 grams shredded Parmesan cheese. Continue stir until to mix well. |
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8
Done
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Add in macaroni and season with salt and black pepper to taste. Mix evenly. |
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9
Done
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Transfer macaroni and cheese mixture into few bowls, and place them onto a baking sheet. Sprinkle them with the remaining shredded cheddar cheese. |
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10
Done
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Place them into oven all together or by batches, and bake for 25 minutes each batch or until golden brown. |
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11
Done
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Remove from oven and serve immediately. |
