Baked macaroni with pineapple is one dish which I remember ordering every time I went out with my family for lunch or dinner. It was and still is, a favourite of me and my mom. I love that burnt melted cheese on the top, that gooey cheesy white sauce and the mildly sweet pineapple to complement the salty nature of the sauce. Oh it is just so delicious!
Mac n Cheese as it is popularly known, it is authentically made using Parmesan and cheddar cheese. This reminds me; while reading about cheese, I came across this website dedicated to cheese – Cheese.com. So cool, right? The sire mentions that there are 1750 different kinds of cheeses available in the world! That is absolutely insane I think. I wouldn’t get the chance to see even 1/4th of them! Phew! But even so, what is there is there. The mac n cheese that I have prepared and am about to tell you the recipe of has been made with our simple processed cheese and a bit of mozzarella to top it!
Its extremely simple and one recipe which can be perfected with a couple of attempts! Though I have prepared it many times, the last time I prepared it with proper measured quantities, it was a cm’s distance from my liking. Probably due to the fact that I used whole wheat flour instead of all purpose flour just to make it a wee bit healthier. 😀 And I managed to get that lovely golden burn on the top – Oh I so fight for that part whenever we have it! Haha!
Have fun reading the recipe and do try it!
Prep Time: 1 hour
- 2.5 cups elbow macaroni (I used fusilli pasta since I didn’t have elbow)
- 4 Tspn Butter
- 6 Tspn wheat flour (all purpose flour will give better result & taste)
- 6 whole cups milk
- 3.5 cups of grated processed cheese ( Use parmesan/cheddar for better results)
- 1 tspn mixed herbs
- Salt to taste
- 1 tspn crushed black pepper
- 2.5 Tspn sugar
- 1 cup chopped pineapple pieces
- Boil 4 – 5 cups water in a vessel and add the elbow pasta in it. Add some oil and salt in it. This ensures that the pasta does not stick to each other. Let the pasta cook till al dente. Take them out in a vessel and drain the excess water. Pour a little cold water and about a tspn of oil over the cooked pasta to stop them for sticking.
- Heat butter in a large pan. Add the flour and mix thoroughly. Now slowly start adding the milk cup by cup and stirring continuously in between every cup to ensure that no lumps are formed. Add salt, pepper and the herbs and let it simmer for a couple of minutes on low flame. (Tip: Take care not to add too much salt as herbs and cheese already have salt content present in them);
- While the sauce is simmering, take the pineapple and 1 Tspn sugar and keep it for boiling in a pressure cooker. Let it boil till 3 whistles. Once 3 whistles are done, remove from the pressure cooker after letting it set for a few minutes.
- Once the pineapple has been kept for boiling, add the grated cheese and the remaining in the simmering white sauce and mix it thoroughly. (Tip: Blend the sauce using a hand blender in case you find lumps in it).
- Once the sauce thickens a bit, remove it from flame and add the prepared pasta and the pineapple pieces to the sauce.
- Pour the entire mixture in a baking dish and top it with more grated cheese. I used a bit of mozzarella as well but it didn’t really make much of a difference so it’s perfectly fine using only processed Amul cheese.
- Bake the dish at 220 degrees C for 15 mins. I kept it another 5 mins with only the top temperature on to get that burnt top. And lo! your cheesy baked macaroni is ready just like that! 😀
Its Cheesy! Its full of flavor! It has pineapple! It has the richness of milk and cheese! Plus there is no maida (all purpose flour) so its healthy also! And the best part – it’s darn simple to prepare! You can’t just have a spoonful, right? Go prepare!