My sister came up with this recipe and it sounded naff, but I tried it last night and LOVED it. Macaroni cheese always seemed very heavy and thick and cloying, plus all the faff of making a cheese sauce. What sis made was so easy.
- Cook penne or elbow pasta for 7 or 8 minutes
- Meanwhile heat up a couple of cups of milk. I put half a chili and a bay leaf and some garlic powder in it as it heated, but that's not necessary.
- Grate about 100g of cheddar, or use a packet of pre-grated.
- Butter an oven dish and pour strained pasta in (still hot)
- Mix grated cheddar through and pour over the hot milk minus the chili, bay leaf etc.. I put sliced tomatoes all over the top, but it's not necessary. More cheese on top.
- In over for 40 to 45 mins at about 180.
That's it.