MACCHERONI IN SALSA DI CIPOLLA - ELBOW MACARONI MINGLED IN CHEESY SAUCE WITH MILD FLAVORS OF ONION AND TOPPED WITH COLORFUL VEGGIES......
Ingredients :
Elbow macaroni - 2 cups
Cheddar cheese - 1/2 cup (grated)
Parmesan cheese - 3 Tbsp
Olive oil - 3 Tbsp
Milk - 2 cups
Onions - 2 medium size (julienne )
Tabasco - 10 drops
White pepper powder - 3 pinch (can substitute with black pepper powder )
All purpose flour - 2 Tbsp
Carrots - 1/2 cup (chopped)
Capsicum - 1/4 cup (chopped)
Onion - 2 Tbsp (chopped)
Butter - 1 Tbsp
Salt - according to taste
Method :
Boil the macaroni, sieve .
Heat olive oil in a pan. Add julienned onions and saute until pink.
Add the all purpose flour to the sauteed onions and saute on low flame till the flour and onions give a goldenish look.
Add milk to this and give it a boil, stirring continuously.
Cool it and churn in a food processor or with an electric blender to form a smooth sauce.
Pour it back in the pan and let it boil for 3-4 minutes until it thickens. Stir continuously.
Now add Cheddar and Parmesan cheese to the sauce .
Add in the boiled macaroni, pepper powder , tabasco and salt.
Cook for a minute.
In another pan add the butter and heat.
Add in the chopped onions, carrots and capsicum.
Add salt.
Saute until tender.
Serve the hot macaroni in a platter topped with the veggies.
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