I love macaroni and cheese. I would have added more cheese but then Mr. Riaz wouldn’t be quite so happy. This dish whould be nice and cheesy and one thing my youngest daughter is right. When it was done she came in to the kitchen stiffing around like a cat. 😀 (Chuckles), lol because this is so very funny. She even cleaned her plate and had seconds. This makes me happy that she loves this dish very much and I was thinking about her when I made it.
It is 1 gallon or 4 liters of water brought to a boil on high heat, 1 pinch of pink salt and 1 tbs of olive oil. Add 1 box of either elbow or shell type macaroni. Boil for 20 minutes or according to package directions. When the macaroni is soft drain and spray a small roasting pan with cooking spray.
Turn the oven on to 400F or 200C. Put the drained macaroni in to the roasting pan. In a coldero on low heat add 3 pats of butter with 1/4 cup of either corn, sunflower, safflower, canola oil. Add 4 tbs of unbleached all purpose flour and stir until it is a lump free rouix. In a mortar and pestle add 1 pinch of black peppercorns and grind them in to a coarse powder and add to the rouix.
Add either 3 dashes of seasoned salt or 3 pinches of vegtea seasoning. Crack 1 egg in to a small bowl beat with a fork and set aside. Add 4 cups of milk and heat until warm. Add the warm milk mixture to the egg and mix and add little by little to temper the egg.
This is almost like if you are making custard. Do not forget this is called bechamel. Add 1/2 cup of shredded cheddar cheese. I used extra sharp cheddar. If it is too sharp for you then you can use either mild, or sharp. Also white cheddar can me used too in place of regular cheddar if you feel like it.
Mix the shredded cheese in to the bechamel to make it a cheese sauce. Add this hot cheese sauce all over the macaroni and mix very well until it is very well covered. Add an additional 1/2 cup of shredded cheese to the macaroni and mix. Add an additional 1/4 cup and put it in the oven and bake for 15 to 20 minutes or until the cheese is melted and nice and bubbly.
Also this can be done in an instant pot and the like by adding required amount of water in the inner lining, tap setting pressure cook function on hi for 20 minutes to heat the water, press quick release button then add macaroni and repeat. Make béchamel at the stove then add this to macaroni after it has been drained and added back to inner lining. Add the cheese sauce that was made at stovetop. Be sure to spray inner lining with cooking spray first and this is done as you are draining macaroni. Add butter, seasoning, some more cheese and mix then add a little more then place air fryer lid and select bake function at 400F for 15 minutes or until cheese has melted.
This last part is last minute suggestion and purely optional:
Add 1 tsp of oil, 1 onion or shallot, 1 kilo or 1 pound of mince. Beef, lamb. chicken, turkey, chiken and veal can be used. Fry them until they are brown or instead of mince add 1 pound or 1 kilo of zabhiha halal turkey or beef bacon. Fry until slightly crisp and chop finely in a food processeor. Add either the mince or the zabiha halal bacon that has been well minced to the macaroni and cheese to turn this lovely side dish in to a main dish.
If you are using this them then I suggest that you mix this in to the mac and cheese and add the cheese on top and then bake until cheese is melted.
Serve with a salad and enjoy.
