Ingridients: Serve 6
¼ cup butter
1 cup flour
3 cups chicken stock, or 3 cups water with 1 chicken broth cube
1 small onion chopped
1 ½ cups grated cheddar cheese
1 bottle(500 grams) cheese spread
1 pack(500 grams) elbow macaroni, cooked as per package direction
1 medium red bell pepper, diced
1 cup cooked green peas
1/8 teaspoon ground nutmeg
- In a medium saucepan, melt butter over low heat, add flour and slowly blend in the stock, then the onion, stirring constantly until flour is cooked.
- Pour in milk, grated cheese and the cheese spread. Simmer until sauce thickens.
- Combine cheese sauce with macaroni and mix well. Spoon into casserole dish and garnish with red peppers and green peas. Sprinkle with nutmeg.