20 MINUTE MAC "N" CHEESE & MAC "N" CHEESE SALAD

This is proper comfort food and far better than basic Mac N Cheese. A great quick meal for the kids or for a cold night curled up on the couch watching your favourite show. Any leftovers can also be made into a salad to take for lunch the next day.

Serves 4

Preperation Time 10 minutes Cooking Time 10 minutes

EQUIPMENT

1 large saucepan, 1 medium saucepan, colander, knife, teaspoon, measuring jug, wooden spoon, large serving bowl, 4 pasta bowls.

INGREDIENTS 250g Macaroni Punnet Cherry Tomatoes 4 Tsp Margarine 1 Small Onion 6 Tsp Plain Flour 1 1/2 Cups milk Salt 1 Tsp Australian Mustard 1/2 Cup Grated Tasty Cheese 1/2 Cup Grated Parmesan Cheese EXTRA INGREDIENTS 2 Celery Stalks 125g Can Corn

LET'S COOK

1. Fill the large saucepan 3/4 full with water and bring to the boil. 2. Dice the onion & quarter half of the cherry tomatoes. 3. Add the macaroni to the boiling water and cook for 10-12 minutes. 4. Meanwhile, prepare the sauce. Melt the margarine in the small saucepan over a medium heat. Add onion and cook, stirring until soft, about 3 minutes. Add flour and stir for 1 minute. 5. Slowly add the milk to the pan stirring all the time. Bring to the boil continue to stir for about 4 minutes. Stir in the salt, mustard, tasty & parmesan cheeses and tomatoes over a low heat until cheese has melted. (You can make the sauce 2 days ahead. Just cool and cover with plastic wrap and place in the fridge. Reheat over a low heat stirring, you might need to add a bit more milk.) 6. Drain macaroni and add to the serving bowl along with the sauce, toss to combine. Serve immediately.

Yummy in my Tummy

SALAD If you have leftovers you can make a salad for lunch the following day. Once the Mac N Cheese has cooled add the rest of the cherry tomatoes quartered, slice celery & tin corn. mix put in a lunch container and store in the fridge.