Easy macaroni and cheese
This quick version of 'mac and cheese' is creamy, satisfying and easy.
340 g, (elbow macaroni or other small shape)
1 tsp, or to taste
Extra light cheddar cheese
250 g, grated
- Cook pasta in lightly salted boiling water according to packet directions. Drain and return to saucepan.
- Meanwhile, in a large saucepan, whisk together milk, flour, a pinch of salt and onion powder until blended.* Bring to the boil over medium-high heat, whisking frequently. Reduce heat to low and simmer, stirring often, for about 2 minutes or until thickened. Remove pan from heat and whisk in cheese and chilli sauce. Add cheese sauce to pasta. Toss to mix and coat.