Today we ignore the dreaded cheese rule (that is to say, cheese is usually not a welcome ingredient) and present my version of Mac & Cheese.
The last time I made this, the sauce split and the result was very, very greasy. It wasn't pleasant. This time, I paid more attention to what I was doing.
Prep: 5 minutes
Cook: 40 minutes
1/2 bag of pasta spirals (about 250g) (Buitoni's Eliche)
1 tbsp butter
1/4 cup flour
1/3 cup milk
200g cheddar cheese ("Cathedral City")
1 tin of chopped tomatoes (400g)
1/4 tsp sage
1/4 tsp thyme
1/2 tsp oregano
3 drops of tabasco sauce
1 cup crushed corn flakes
another 1/2 tsp oregano
Preheat oven to 190°C.
Lightly grease a deep-dish glass pie plate.
Slice the cheese into thin, short strips.
Pour the corn flakes into a gallon-sized plastic bag, add 1/2 tsp oregano, and crush.
2. Stovetop - large pot
Gently put pasta into boiling water and simmer for 9 minutes, stirring occasionally.
3. Stovetop - saucepan
While the pasta is simmering, melt butter in small saucepan on low heat.
Add flour and stir until creamy.
Slowly add milk, stirring constantly, until thick.
Add cheese slices and stir until melted. You should have a very thick sauce.
4. Combine - large pot
Assuming the pasta is in the same pot that it was cooked in, but now drained, add the cheese sauce and stir until the pasta is coated. Spoon it into the greased pie plate.
5. Oven - deep-dish glass pie plate
Layer the crushed corn flakes onto the top of the mac & cheese.
Bake for 30 minutes.
6. Stovetop - saucepan
Ten minutes before the mac & cheese is done, dump the tin of tomatoes into a saucepan.
Add sage, thyme, remaining oregano, and tabasco sauce.
Simmer for 10 minutes.
7. Serve mac & cheese with the stewed tomatoes and some spinach salad. Enjoy!
Note to self: The cap to the tabasco sauce is missing. If you must shake the bottle, please remember to seal the top with your finger tip.