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Categories:
macaroni cheese Parmesan cheese peas horseradish cream onion flour butter milk salt pepper olive oil clove garlic
Viewed: 8 - Published at: 5 years agoIngredients
- 250 grams macaroni
- 200 grams cheese
- 20 grams grated parmesan cheese
- 1/2 cup peas
- 1 tsp horseradish cream
- 1 onion, chopped
- 1 tbsp flour
- 30 grams butter
- 250 ml milk
- 2/3 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 4 clove garlic
Method
- Preheat oven to 200F C. Butter an ovenproof dish
- Put a large pan on to boil with 2.5 litres of water and plenty of salt.
- When on a rolling boil add the macaroni and cook for no more than 7 minutes.
- Meanwhile in another pan heat the oil and add the onion with a pinch of salt to help it soften quicker.
- Cook over a medium heat
- When the onion is soft add the garlic and cook until softened but not coloured.
- Around 30 secs
- Add the butter and flour and stir to form a roix once the butter has melted
- Cook the roux for a minute to remove the raw flour taste
- Add the milk (cold) gradually, mixing well with each addition to form a smooth white sauce.
- Add the cheese and horseradish - and a splash more milk if the mix becomes too thick to pour
- Season the sauce
- Remove from the heat and add the peas
- Drain the macaroni and add to the sauce
- Pour the macaroni and sauce into the dish, top with parmesan and bake for 15 minutes or until golden and bubbling
- Allow to cool for 10 mins before serving
