Elbow Macaroni : 1 Cup
Cauliflower florets : 100 Grams
Potato : 1
Carrot : 1
Onion : 1
Green or Red Capsicum : 1
Green Chili : 1 (Lavangi or Jalapeño)
Garlic Cloves : 1-2
Flour (Maida) : 2 Tbsp.
Dried Basil : ½ Tsp.
Mustard powder : ½ Tsp.
Crushed Black Pepper : ½ Tsp.
Red Chili Flakes : ½ Tsp.
Olive Oil : 2 Tbsp. + as required
Butter : 1 Tbsp.
Milk : 2 Cups
Cheddar Cheese or Processed Cheese : 100 Grams
Cornflakes – 2 Tbsp.
Worcestershire Sauce – 1 Tsp.
Cut the potato, carrot and capsicum into ½ inch cubes. Finely chop the onion, garlic and green chili. Cut the florets into ½ inch pieces. Pre-heat the oven to 180C. Mix together flour, basil, chili flakes, mustard powder and black pepper. Grate the cheese.
Heat 1-2 liters of water till it comes to a rolling boil, add salt and 1 Tbsp. oil and pour all the macaroni in while stirring the water continuously. Keep stirring every 15-20 seconds. Let it cook for 7 minutes. Them remove with a slotted spoon and add some oil to the macaroni to keep it from sticking together.
Now to the same water add the potato, carrot and cauliflower florets with some salt. Cook al dente – meaning till there is some bite left in the vegetables. Reserve 1 cup of the pasta cooking liquid.
In a saucepan, add 2 Tbsp. oil and 1 Tbsp. butter and sauté the onion, garlic and green chili. When the onion is translucent, add the capsicum and sauté. Now add the flour mix and sauté till the raw smell is gone and then add warm milk. Keep stirring so there are no lumps. Now add 50 grams cheese to the sauce and let it melt. Add the Worcestershire sauce, vegetables and macaroni. Use the reserved water to get a pouring consistency. Adjust salt and pepper.
Crush the cornflakes and mix with the remaining 50 grams cheese.
Grease a square casserole with butter. Pour the macaroni in the casserole and cover the top with the cornflake –cheese mixture. Bake the casserole for 20 minutes and then grill it for a further 2 minutes. You should get a nice crunchy crust on top.
Remove and serve hot.