You will need
oven proof serving dish 22 cm x 22 cm
pair of scissors
medium mixing bowl
This must be the easiest way to make mac cheese. Feel free to add ½ cup leftover cooked chicken or 3 – 4 cut up vienna sausages.
Butter the oven proof serving dish.
Adjust oven rack to the middle position and pre-heat the oven to 180°C.
Bring the water to the boil, add macaroni and cook fast for 8-10 minutes. Drain in a colander. Return the pasta to the pot. Toss with oil and Pasta Spice. Spoon pasta into ovenproof dish.
Decant the Cheese Sauce into a 1 litre measuring jug. Add the eggs and beat with a wire whisk. Add milk and White Sauce Powder, beat again until well blended.
Pour over macaroni and top with grated cheese.
Bake for 30 mins until set and golden brown.
Serve with Ina Paarman’s Peach Apricot Chutney.