1 onion, grated and water squeezed out
3 cloves garlic, minced
2-3 green chillies, chopped
2 tomatoes, grated
2-3 tablespoon flour, heaped
3+ cups of grated cheese
Black + White pepper
1. Boil 500g macaroni as instructed.
2. Sauté onions in margarine/butter until soft.
3. Add garlic and chilli and sauté for a few minutes.
4. Add tomatoes and cook until done and oil has surfaced.
5. While tomatoes are cooking, combine milk and eggs in a bowl/jug.
6. Stir flour into tomato mixture.
7. Gradually whisk in milk and egg mixture and bring to gentle simmer until it begins to thicken.
8. Turn off heat and stir in desired amount cheese.
9. Season to taste.
I liked that this recipe listed ingredients that were readily available and I didn't need to go out and get specific ingredients to make this recipe.
Also, the method was easy to follow. However, I found the following issues, which makes me steer clear from not making this again, unless I have more guided input to tweaking it to account for the following:
1. The 500g macaroni quantity was far too much. I landed up adding in only 2/3 of the boiled macaroni as then was left with 1/3 plain boiled macaroni
2. 125g butter seemed really rich, so I used half the quantity, or maybe even a wee bit less than half
3. I completed left out the cheese as at this stage of cooking this meal, it seemed really heavy and I personally do not enjoy heavy-carb-laden dishes, even if it's the obvious comfort food, mac and cheese
4. Seasoning was bland. I added the garlic + chillies when sauteing the onions. I then also added in salt and b/w peppers but there was no 'kick' or flavour
I landed up spreading the entire mixture with the stirred-in macaroni into a ovenware rectangular dish. I topped it with a very generous sprinkling of fresh breadcrumbs and dried mixed herbs, and placed it in the oven to grill. The breadcrumbs completes the dish.
@SALMA MAYET - Hi Salma.
Thank you for your feedback on my recipe. Sorry to hear that you were not that pleased with it. I've made it this way countless times and for countless people who have raved about it. I guess different strokes for different folks.
With regards to the seasoning, you will note that I only season at the end as I have found that different cheeses have varying degrees of saltiness and as such the sauce is to be seasoned accordingly. Given that you omitted the cheese entirely, it stands to reason that it would be quite bland.