Prep Time - 20 mins
Baking Time - 15 mins
Ingredients :
Elbow Macaroni - 10.5 oz / 300 gms
Carrots - 2, diced
Corn kernels - 1 cup
All-purpose flour - 4 tbps
Milk - 2 cups
Butter - 3 + 1 tbps
Bread Crumbs - 1 cup
Cheddar cheese - 1 cup, grated
Salt - 2 tsp or as per taste
Pepper - 1 tsp
Procedure :
Cook the elbow macaroni al dente and keep aside. Cook the carrots and corn.
Preheat the oven at 400 F (200 deg) and grease the baking tray.
Heat a wok and add a tbsp of butter on low heat and toss in the breadcrumbs and cook till all the breadcrumbs are covered with butter. This should take a minute or so.
In the same pan melt 3 tbsp of butter on medium heat , add the all-purpose flour and stir till you get a creamy mixture. Remove the wok from heat and pour milk, stirring simultaneously. Once mixed properly, place on low heat till the sauce starts to boil. Add 1/4 cup of cheese, salt and pepper. Mix and keep aside.
Now take the greased baking dish and spread the elbow macaroni (1st layer), Carrots and corn mix( 2nd layer). Pour the sauce evenly over the macaroni and vegetables(3rd layer), spread the remaining grated cheese (4th layer) and sprinkle the buttered breadcrumbs evenly and bake for 15 mins or till the top layer becomes golden brown. Serve hot.
Nice one. Will try sometime.
ReplyDeleteOne question: Do you buy bread crumbs directly from the store? If so, do you get bread crumbs without egg in them? Which brand?
very good show me the taste when you come to india
ReplyDelete@ Mayura : I made my own breadcrumbs. Toast a bread in a toaster or skillet till golden brown on both the sides..Cut the sides and tear the bread into pieces, when cool powder in a food processor or mixer. Each bread makes about 1/3 cup of bread crumbs.
ReplyDeleteYou can probably try at organic stores, they might have egg less breadcrumbs.