* 400g macaroni * 50g butter * 2 tablespoons plain flour * 2 cups (500ml) milk * 2 cups (250g) grated cheese (gruyere, tasty, vintage) * Chopped parsley, to serve * Cook the macaroni in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) until al dente. * Step 2
Meanwhile, melt the butter in a medium saucepan and add the flour. Cook, stirring, for 1 minute over medium-low heat. * Step 3
Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from the heat, add the grated cheese and stir until melted and smooth. * Step 4
Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley. * 1/5 kilo macaroni noodles * 2 to 3 pieces, medium sized carrots * 1 big chicken breast * 500 ml of mayonnaise * 1 can (836 g) pineapple chunks or tidbits * 1 big white onion, finely chopped * 1/2 cup sweet pickle relish * 3 hardboiled eggs, diced * 1 cup diced cheddar cheese * 1/2 cup raisins * salt and pepper to taste * * Cook macaroni noodles according to package cooking instructions. * In a pot, boil carrots in water for 15 to 20 minutes or until cooked. * Drain carrots and let cool. Peal skin then dice. * Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths * Drain pineapple chunks or tidbits. * Combine all ingredients while adding salt and pepper, to taste. * Refrigerate, then serve.