• 2 cups boiled elbow macaroni
• 1 1/2 tbsp olive oil
• 1 large onion, finely chopped
• 1 bell pepper, finely sliced
• 6-7 garlic flakes, crushed
• 1 large tomato
• fistful of boiled sweet corn (optional)
• salt to taste
• freshly ground pepper as per taste
• big pinch mustard powder (optional)
• 1 tbsp grated cheese for garnish
• 1 tbsp chopped fresh parsley for garnish

Cook macaroni in salted rapidly boiling water drain and keep aside.

Heat olive oil in a vessel, add the onions, capsicum and crushed garlic and saute till transparent. Add the chopped tomato and salt.

Cook for 8-10 minutes, stirring once in a while. Add the boiled corn and combine.

While the onion-tomato base cooks, prepare the white sauce. Heat a pan, on low flame, add the butter and let it melt.

Add maida and keep stirring using a hand whisk over a low flame till well blended. Slowly add the milk, stirring continuously. Next add the grated cheese.

On medium heat continue to stir until you have a nice smooth consistency sauce.

Once in a while, remove the vessel away from the heat for a few seconds and place it back while stirring. Season with salt and pepper. Keep aside.

Next add the boiled macaroni to the cooked onion-tomato base and toss for 2-3 minutes stirring well to coat.

Adjust salt, season with freshly ground pepper, mustard powder and sprinkle some grated cheese.

Turn off heat.Remove macaroni onto a baking dish and spoon the prepared white sauce along the edges of the dish.

Garnish with grated cheese. Bake in a pre-heated oven at 200 degrees C for 10 mintes.

by Pak101.com (few years ago!) / 879 views