Name: Macaroni cheese with olives
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 375 gram elbow macaroni pasta; 60 gram butter; 1 (100g) red onion, thinly sliced; 1 clove garlic, crushed; 1 (200g) red capsicum, thinly sliced; 155 gram mushrooms, thinly sliced; 1/3 cup (50g) plain flour; 3 cup (750ml) milk; 1/3 cup (95g) tomato paste; 1/3 cup (40g) seeded black olives, halved; 1/2 cup finely chopped fresh basil; 1 1/2 cup (150g) coarsely grated pizza cheese

Ingredients

375 gram elbow macaroni pasta

60 gram butter

1 (100g) red onion, thinly sliced

1 clove garlic, crushed

1 (200g) red capsicum, thinly sliced

155 gram mushrooms, thinly sliced

1/3 cup (50g) plain flour

3 cup (750ml) milk

1/3 cup (95g) tomato paste

1/3 cup (40g) seeded black olives, halved

1/2 cup finely chopped fresh basil

1 1/2 cup (150g) coarsely grated pizza cheese

Method

1.Cook pasta in large saucepan of boiling water until just tender; drain.

2.Meanwhile, melt butter in large saucepan. Stir onion, garlic, capsicum and mushrooms over heat until vegetables soften. Add flour; continue stirring until mixture bubbles and thickens. Gradually stir in milk. Add paste and stir until sauce boils and thickens.

3.Preheat grill.

4.Stir pasta, olives, basil and half the cheese into sauce. Place mixture in deep 2-litre (8-cup) ovenproof dish; sprinkle with remaining cheese. Grill until cheese melts and is browned lightly.

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