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July 20, 2015


  • 1 cup macaroni
  • ½ cup mixed vegetables(carrots, beans, cauliflower, beans, corn)
  • 1 onion, chopped
  • 1 large tomato, pureed
  • Ginger and garlic chopped-1/2 tbsp
  • ½ cup milk
  • 1 tsp plain flour(maida)
  • Cheese spread- 4 tbsp
  • Oregano- 1 tbsp
  • Chilli flakes-acc  to taste
  • Black pepper-1/2 tsp
  • Salt to taste
  • Butter-2 tbsp


    1. Boil macaroni in plenty of water in a heavy pan, till almost done, drain under running water, splash a bit of oil on top to keep from sticking to each other.
    2. Heat 1 tbsp butter in a pan on low heat and sauté onions till soft, add ginger garlic and then tomato puree, cook well till it starts leaving sides of the pan.
    3. Add the vegetables into pan along with ½ cup water and cook till veggies are tender.
    4. On the other side make the white sauce- heat a tbsp of butter and add flour, roast the flour over low heat for a minute or so, tip in the milk stirring continuously so that no lumps are formed.Let milk thicken, season with salt and pepper and keep aside.
    5. Once veggies are tender, add macaroni to it and toss well, season with salt, pepper n oregano.
    6. Take a serving dish and layer white sauce at the bottom, spread out the macaroni on it and spoon the cheese spread on top, garnish with chilli flakes.
    7. Cheese will melt in a minute.Serve hot with toasted garlic bread.

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