Recipe by Ms. Swasti Aggarwal, Regional Head & Chef, Foodhall, Delhi,NCR
Small Elbow Macaroni: 200 grams
Processed Cheese: 20 grams
Butter: 1 tablespoon
Refined Flour: 1 tablespoon
Milk: 100 ml
Cheddar cheese: 30 grams
Crushed garlic: 1/2 teaspoon
Chopped jalapenos: 1 tablespoon
Salt & Pepper to taste
Some chopped parsley for garnish
Boil the pasta with some salt and oil in the water and cool.
Make a white sauce using flour , butter & milk.
Once the sauce is ready , stir in the grated processed cheese.
Heat some oil in a pan. Sauté garlic.
Add the cheese sauce & pasta & stir to mix well.
Add in the seasoning and 1/2 the cheddar cheese.
Take out the pasta in a small serving dish, sprinkle grated cheddar cheese & Jalapeno slices.
Garnish with chopped parsley & serve hot.