2 cups boiled elbow macaroni
1 1/2 tbsp olive oil
1 large onion , finely chopped
1 bell pepper, finely sliced
6-7 garlic flakes, crushed
1 large tomato
fistful of boiled sweet corn (optional)
salt to taste
freshly ground pepper as per taste
big pinch mustard powder (optional)
1 tbsp grated cheese for garnish
1 tbsp chopped fresh parsley for garnish
For white sauce:
1 tbsp maida
1 tbsp butter
1 cup low fat milk (room temp)
1 tbsp grated cheese
salt and pepper to taste
Method:
Cook macaroni in salted rapidly boiling water drain and keep aside.
Heat olive oil in a vessel, add the onions, capsicum and crushed garlic and saute till transparent.
Add the chopped tomato and salt .
Cook for 8-10 minutes, stirring once in a while.
Add the boiled corn and combine.
While the onion -tomato base cooks, prepare the white sauce.
Heat a pan, on low flame, add the butter and let it melt.
Add maida and keep stirring using a hand whisk over a low flame till well blended. Slowly add the milk, stirring continuously.
Next add the grated cheese.
On medium heat continue to stir until you have a nice smooth consistency sauce.
Once in a while, remove the vessel away from the heat for a few seconds and place it back while stirring. Season with salt and pepper.
Keep aside.
Next add the boiled macaroni to the cooked onion -tomato base and toss for 2-3 minutes stirring well to coat.
Adjust salt , season with freshly ground pepper, mustard powder and sprinkle some grated cheese.
Turn off heat.Remove macaroni onto a baking dish and spoon the prepared white sauce along the edges of the dish.
Garnish with grated cheese.
Bake in a pre-heated oven at 200 degrees C for 10 mintes.