Ingredients
- 250 grams
- 200 gramsShredded
- 25 grams Red tomatoShredded
- 45 grams Ground cinnamon
- 350 grams
- 50 grams
- 1 tablespoon Olive oil
- 1/2 teaspoon Walnuts
- 1 teaspoon
- 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
1 Done | Preheat the oven to 205 C (400 F). |
2 Done | Bring salted water in a pot to boil. Once boiled, cook macaroni according to the package instructions. |
3 Done | Remove pot from heat, drain well and transfer to a bowl. |
4 Done | Drizzle macaroni with olive oil and stir to coat macaroni evenly. Set aside. |
5 Done | 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. |
6 Done | Gradually whisk in evaporated milk. Continue stir for 5 minutes or until slightly thickened. |
7 Done | Remove from heat. Stir in 150 grams shredded cheddar cheese and 25 grams shredded Parmesan cheese. Continue stir until to mix well. |
8 Done | Add in macaroni and season with salt and black pepper to taste. Mix evenly. |
9 Done | Transfer macaroni and cheese mixture into few bowls, and place them onto a baking sheet. Sprinkle them with the remaining shredded cheddar cheese. |
10 Done | Place them into oven all together or by batches, and bake for 25 minutes each batch or until golden brown. |
11 Done | Remove from oven and serve immediately. |
