- 500g macaroni
- 100g mixed peppers, diced
- 100g onions, diced
- 250g butter
- 500g shredded cheese
- 250ml milk
- 2 tbsp plain flour
- 2 cups ketchup
- 1 cup American mustard
Preheat your oven to 180c/Fan 160c/Gas 4.
Boil the macaroni until just al dente: it will continue to cook in the oven.
Heat the butter in a pan and softly fry the onions. Add the peppers and cook until soft.
Add the flour to the onions and peppers and stir quickly until the flour has cooked through. Then stir in the ketchup and mustard.
Slowly add the milk to the pan a little at a time, stirring continuously. When the milk has absorbed, add in the cheese and cook for 15 minutes.
Stir in the macaroni and allow the mixture to rest for a few minutes so the macaroni can absorb the sauce.
Transfer the mixture into a deep baking dish and cover with more shredded cheese. Cook in the oven for 20 minutes, until goden brown and bubbling.