|Elbow macaroni||75 Gram|
|Milk||1 1⁄4 Cup (20 tbs)|
|Grated cheese||3 Tablespoon|
In the larger pan, put 2 1/2 cups water, 1/2 teaspoon salt and a few drops oil.
Set it on the fire.
As soon as the water comes to a boil, drop in the macaroni.
In a few seconds, it will return to a rolling boil.
Time 6 minutes.
Pour the macaroni into the strainer and hold it under cold, running water for a few seconds.
Make the sauce.
First of all, sieve the flour into a plate.
Put the butter in the handled pan.
Let it melt on gentle heat.
Drop in the flour.
Stir continuously, in a circular motion for about 2 minutes.
The flour will lose its raw smell.
Add the milk.
If you're making this for the first time, take the pan off the fire while you do this step.
Now pour in the milk with one hand and keep stirring with the other.
The aim is not to let any lumps form.
As soon as you have a smooth, liquidy paste, you can add the rest of the milk.
Set the pan back on the fire.
Raise the heat.
Keep stirring till the milk comes to a gentle boil.
Now lower the heat and still stirring, though not so vigorously or continuously, boil another minute till the sauce thickens.
The whole process will take just under 3 minutes.
Take the sauce off the fire.
Stir in two tablespoons of the cheese, if you're using it.
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.
Also slice the tomato into rings.
To assemble the dish, mix the capsicum with the macaroni and pour into the ovenproof dish.
Pour the sauce over.
Smoothen the top.
Arrange the capsicum and tomato slices on top.
Sprinkle over the reserved cheese.
When you're ready to eat, preheat the oven to 180Â°C.
This will take 10-20 minutes.
Put the macaroni in and bake 20 minutes or till the top is golden brown and the macaroni is bubbling-hot.