Macaroni Cheese Bomb | Ananya Banerjee

Try out this easy recipe for baked macaroni and cheese which popularly originated from the USA and is now known all over the world today. Unlike some homemade mac and cheese, this one is my tweaked version and is super creamy. Have used the ready-to-use Delmonte Alfredo Sauce which made it seriously creamy and cheesy.

Ingredients
1 cup macaroni boiled
½ cup bread crumbs
2 tbs flour
1/2 teaspoon garlic powder
1 cup milk
1 cups shredded cheese
½ tsp mixed herbs
½ tsp Italian seasonings
4 tbs tomato ketchup
2 tbs butter
1 tbs olive oil
½ cup juliennes of three coloured bell peppers
1 tsp chilli flakes
Salt to taste
Method:
Preheat the oven. Sprinkle 1/4-cup breadcrumbs into 36 greased muffin cups.
Melt butter and oil in a pan. Stir in flour and the seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Or simply use Del monte Alfredo Sauce
Stir in 1 cup cheese and cook until melted.� and 2 tbs bread crumbs. Add macaroni mix well.
Spoon 2 tablespoons macaroni mixture into prepared muffin cups; top with one tsp ketchup, bell pepper juliennes, and chilli flakes. Sprinkle remaining cheese and breadcrumbs.
Bake 8-10 minutes in a preheated oven 250 deg or until golden brown.

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