The people in my group were TJ, Kaleb and Tai.
Ingredients
2L Water
2t Salt
1 1/2 c Pasta
3T Butter
3T Cornflour
2 c milk
1c Cheese - grated
1 Tomato - Sliced
Method
1. Bring water to boil. Add salt and pasta. Boil for 12 - 15 minutes. Drain (reserve a little cooking water in a measuring cup)
2. Pre heat oven to 180 C Fan Bake
3. Melt butter in saucepan. Gently saute onion and garlic (optional). Stir in cornflour and cook, stirring until bubbles appear on surface. (cooking the roux)
4. Remove from heat and gradually add milk and (optional) grainy mustard, stirring constantly.
5. Return to heat and cook stirring constantly until it boils and thickens.
6. Remove sauce from heat, gently stir in cheese and parsley (optional), season with salt and ground black pepper.
7. Stir cooked pasts gently into sauce and pour into a greased ovenproof dish.
8. Put tomato slices on top, sprinkle over some breadcrumbs (optional) and some extra cheese.
9. Bake for 15 - 20 minutes until well heated through.
Optional ideas:
* Gently cook finely chopped onion and garlic in the butter before adding the cornflour
* Add some wholegrain mustard to the sauce.
* Add finely chopped parsley
* Use the reserved cooking water from the pasta to loosen the sauce if required
* Top with Panko breadcrumbs for crunchy topping
Our team worked really well as we all spread out the work between each other. Something we need to work on is thoroughly read the recipe and not make any mistakes.
Our Macaroni and Cheese looked very bright in color and the sauce was yellowish white. The macaroni was soft and a little bit chewy. You could distinguish the sauce and each flavor in the recipe. It was also easy to serve and clean up.
Thank you for reading my blog post.