Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
1 ½ cup pasta shells Seasoning salt and pepper 3 large eggs1 punnet mushroom or brocholii1 red onion, finely chopped Pinch cayenne pepper 3 tablespoons unsalted butter1 ½ cup grated cheddar cheese1 cup evaporated milk½ cup fresh milk2 Tablespoons sunflower oil
Boil pasta, add oil, salt till al dente.Drain pasta, toss with butter until melted.
In a small frying pan, heat oil, add chopped red onions saute, followed by mushrooms or brochli season well, stir fry keep aside.
In a separate saucepan whisk eggs, evaporated milk, cayenne powder, dash salt cook this over medium heat, once it starts to boil, lower heat, add ½ grated cheese and stir, avoid scorching. Add the cooked pasta and blend into a savoury custard sauce. Add fresh milk and stir lightly. Pour this into a greased baking pan,place the mushrooms or brochli, add balance of the grated cheese and bake 180 deg for 15-20 minutes.
Serve with fresh tossed garden salads. Traditional Mac and cheese with a slight twist of Savoury custard...sure is a comfort family treat.
Bon appetite ❤️Shu - hani❤️
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Traditional Mac and cheese, a all time family comfort food