Ingredients
500 | g | elbow macaroni, cooked according to package instructions |
½ | cup | butter |
½ | cup | all-purpose flour |
1 | pc | onion, chopped |
1 | Tbsp | whole peppercorns |
4 | cups | fresh milk |
2 | cups | stock or water |
To taste | salt | |
1 | cup | cheddar cheese, grated |
½ | cup | parmesan cheese, grated |
1 | pack | Hunt's Spaghetti Sauce Parmesan Cheese 1kg |
Procedure:
- In a heavy saucepan, melt butter. Add the onions, sauté until wilted.
- Add flour, then cook over low heat until it thickens. Whisk in fresh milk. Simmer for 5 minutes.
- Mix Hunt's Spaghetti Sauce Parmesan Cheese and cook for 10 – 15 minutes or until thickened. Then, add parmesan and cheddar cheese.
- Stir well or until all the cheese has melted. Toss in macaroni and spoon into a baking casserole. Save some sauce for topping.
- Sprinkle with more cheese. Bake for 15 minutes or until top turns brown.