Macaroni cheese

By Hope Malau
31 January 2017

This delicious dinner staple is sure to become a firm family favourite.

Serves 4-6 Preparation time: 10 min Cooking time: 45 min

  • 250 g macaroni
  • 15 ml (1 T) oil
  • 1 onion, chopped
  • 2 baby marrows, sliced
  • 250 ml (1 c) sandwich ham, diced
  • 2 garlic cloves, chopped
  • 30 ml (2 T) flour
  • 375 ml (1½ c) milk
  • 125 ml (½ c) Parmesan cheese, grated
  • 250 ml (1 c) sweetcorn kernels
  • salt and freshly ground black pepper
  • handful of fresh parsley, chopped

1    Preheat the oven to 180 °C. Cook the macaroni according to the packet instructions until just done then drain.

2    Heat the oil in a frying pan over medium heat. Add the onion and baby marrows and cook for 5 minutes, stirring. Add the ham, garlic and flour, stirring for a minute. Pour in the milk, stirring vigorously until the mixture has thickened. Remove from heat and stir in half the Parmesan cheese and sweetcorn. Season with salt and pepper.

3    Stir the cooked pasta into the sauce and spoon the mixture into 4-6 ovenproof dishes. Sprinkle with the remaining cheese and parsley.

4    Bake for 30 minutes or until golden on top.

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