Thursday, 28 April 2011

Macaroni & Cheese

3/4 bag of pasta shells
2 Tbp butter
2 Tbp flour
2 cups milk
3/4 bag of sharp cheddar cheese
Parmesean cheese for topping
1 can diced and seasoned tomotaoes, drained
6 Tbp Nandos extra hot peri peri sauce
3 Tbp Tabasco sauce
Doritos Mexican flavoured tortilla chips for topping

1.) Cook the pasta shells in slightly salted water for 13 minutes, drain, rise and empty in greased baking dish (appx 13" x 9")

2.) In the pasta pot, melt butter and stir in the flour. Cook until mixture is slightly brown. Slowly add milk 1/4 cup at a time, stirring continuously. Once all the milk is added, mix in the hot sauce, Tabasco sauce and all the cheese. Stir well and add the tomatoes. The sauce may go a little lumpy with the tomatoes but it will still taste good.

3.) Pour mixture over the shells and stir through well. Top with Parmesean cheese and tortilla chips. Bake @ 180 C for 35 minutes and serve.

* The spices completely make this recipe. If left out, you will need to substitute with something else or this will be a very bland dish. You could use onions, bacon, various cheeses, ham or veggies. Best Blogger Tips

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