Baked Macaroni Recipe

• 1 cup Elbow Macaroni (about 100 grams)
• 1½ slightly heaped tbsp Butter, preferably unsalted
• 1½ tablespoons Flour
• 1¾ cups Milk
• Salt to taste
• Pepper to taste
• 3 tbsp Grated Cheese
• 1 Capsicum
• 1 Tomato

• In the larger pan, put 2¾ cups water, ¾ tsp salt and a few drops oil.
• Boil the mixture before dropping the macaroni.
• Keep boiling for 6 minutes.
• Pour the macaroni into the strainer and hold it under cold, running water for a few seconds. Keep aside.
• Melt butter and add it to the sieved flour mix. It
• Now, add milk, while stirring the flour mixture.
• Start heating again, as soon as a smooth paste is made. Raise temperature to the boiling point.
• Stir from time to time, till the sauce thickens.
• Take the sauce off the fire.
• Stir in two tbsp of the cheese.
• Now, cut the stem off the capsicum. Scoop out the seeds and ribs with your hand. Cut three slices off it, so you get pretty circular shapes.
• Chop the rest of the capsicum into tiny bits.
• Slice the tomato into rings.
• Mix the capsicum with the macaroni and pour it into the oven proof dish.
• Pour the sauce over. Mix well and smoothen the top.
• Arrange the capsicum and tomato slices on top.
• Sprinkle over the remaining cheese.
• When you are ready to eat preheat the oven to 180 degrees.
• Put the macaroni in and bake for 20 minutes or till the top is golden brown and the macaroni is bubbling hot.