2 marvellous macaroni recipes

On a busy weeknight, a plate of pasta is the perfect meal to make. But you can make it even better with a few simple additions.

Preparation time 15 minutes 

Cooking time 45 minutes 

Serves 6

• 200 g (7 oz) elbow macaroni
• 50 g (1/4 c) unsalted butter or margarine
• 50 g (1/4 c) all-purpose flour
• 500 ml (2 c) milk
• 225 g (8 oz) processed American cheese, cubed
• 15 g (1 tbsp) chopped onion
• 2 ml (1/2 tsp) Worcestershire sauce
• 2 g (1/2 tsp) teaspoon salt
• 1 g (1/4 tsp) freshly ground black pepper
• 1 g (1/4 tsp) ground mustard
• 30 g (2 tbsp) seasoned dried bread crumbs

1. Preheat the oven to 190°C (375°F). Grease a two litre (two quart) baking dish.
2. Cook the macaroni according to the package directions, then drain. Place in the baking dish and set aside.
3. Meanwhile, in a medium pot, melt the butter or margarine over medium heat. Stir in the flour until well-blended. Gradually add the milk and bring to a boil. Cook and stir until blended, two minutes, then reduce the heat to medium-low.
4. Add the cheese, onion, Worcestershire sauce, salt, pepper and mustard. Stir until the cheese melts, three to four minutes.
5. Pour the cheese over the macaroni and mix well. Sprinkle with the bread crumbs.
6. Bake, uncovered, until bubbly and golden, about 30 minutes.

Preparation time 20 minutes 

Cooking time 45 minutes 

Serves 6

• 350 g (12 oz) elbow macaroni
• 75 g (5 tbsp) unsalted butter, divided
• 45 g (3 tbsp) all-purpose flour
• 500 ml (2 c) milk
• 10 g (2 tsp) paprika
• 5 g (1 tsp) dry mustard
• 750 g (3 c) shredded sharp cheddar cheese
• 250 g (1 c) shredded Colby cheese
• 125 g (1/2 c) freshly grated Parmesan cheese
• 1 can (400 g/14 1/2 oz) diced tomatoes, drained
• 250 g (1 c) crushed potato chips
• 125 g (1/2 c) cornflake crumbs

1. Preheat the oven to 180°C (350°F). Coat a shallow two litre (two quart) baking dish with cooking spray.
2. Cook the macaroni according to package directions. Drain about one minute before the macaroni is fully cooked and rinse under cold water. Drain again and transfer to a large bowl.
3. Meanwhile, heat a medium pot over medium-high heat and melt 45 grams (three tablespoons) of the butter. Stir in the flour and cook, stirring constantly with a wooden spoon, until the flour just starts to turn light tan, about three minutes.
4. Whisk in the milk, paprika and mustard. Cook, whisking constantly, until the mixture thickens, about three minutes. Reduce the heat to low and stir in the cheddar, Colby and Parmesan cheeses and cook, stirring, until melted, about two minutes.
5. Pour the cheese mixture over the macaroni and stir until combined. Stir in the tomatoes. Spread the macaroni in the baking dish.
6. In a small glass bowl, melt the remaining three grams (two tablespoons) of butter in a microwave. Combine the potato chips and cornflakes in a medium bowl. Pour in the butter and mix until evenly moistened. Sprinkle the mixture over the macaroni and bake until bubbling and the top is golden, 25 to 30 minutes. Remove from the oven and let stand 10 minutes before serving.

This favourite childhood dish will taste even better than you remember when you mix it up with some new, delicious ingredients.