Ingredients
For the pasta:
- 25ml PERi-PERi sauce (choose your flavour)
- 200g macaroni pasta
- 300ml milk
- 10g cornflour
- 70g mature cheddar cheese, grated
For the topping:
- 1 red onion, cut into large petals
- 1 tbsp olive oil
- Pinch of salt
- 60g mozzarella, grated
- 10g parmesan, grated
- 40g dried breadcrumbs
- Small handful of chopped parsley
Method
- Preheat oven to 200°c. Fry onion with a pinch of salt in hot oil until slightly soft, then remove from pan.
- Using the same pan, add milk and bring to the boil. Mix the cornflour with 20ml water and slowly add to the milk continuously stirring. Once sauce is thick, add the cheese, then PERi-PERi sauce and mix.
- Meanwhile cook the pasta until al dente in salted boiling water, drain, and add to the sauce. Mix together and pour into a casserole dish.
- Place onion on the pasta. Sprinkle cheese, then scatter breadcrumbs. Bake for 10-15 mins, remove from oven, sprinkle with parsley and serve.
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