Salami macaroni cheese
28/10/2007
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300g macaroni, or small pasta shapes 4 tbsp olive oil 2 cloves garlic, crushed 4 tbsp flour 2 cups milk 1 cup grated cheddar cheese 1 cup grated gruyere cheese 3 tbsp chopped fresh chives 100g sliced salami,
Ingredients
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| 300 g | Macaroni |
| 4 tbsp | Olive oil |
| 2 cloves | Garlic |
| 4 tbsp | Flour |
| 2 cups | Milk |
| 1 cup | Cheddar cheese |
| 1 cup | Gruyere cheese |
| 3 tbsp | Fresh chives |
| 100 g | Sliced Salami |
| 1 to taste | Salt & freshly ground pepper |
| ½ tsp | Paprika |
Directions
- Heat oven to 180 degC. Cook macaroni, or small pasta shapes in plenty of boiling salted water for 10 minutes (or according to packet instructions) until just tender to the bite. Drain well.
- At the same time, combine oil, crushed garlic and flour in a saucepan and place over a medium heat for 1 minute, stirring to form a smooth paste. Blend in the milk and cook for 2 to 3 minutes, whisking continuously until a smooth sauce forms.
- Add grated cheddar and gruyere cheeses and stir over a gentle heat until melted. Stir in the cooked pasta, fresh chives and diced sliced salami and season with salt and pepper.
- Spoon mixture into a greased oven dish, then bake for 25 minutes or until hot and cheese is golden brown. Serve sprinkled with paprika.
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