Macaroni cheese with olives

  • 40 mins cooking
  • Serves 4
  • Print


Macaroni cheese with olives
  • 375 gram elbow macaroni pasta
  • 60 gram butter
  • 1 (100g) red onion, thinly sliced
  • 1 clove garlic, crushed
  • 1 (200g) red capsicum, thinly sliced
  • 155 gram mushrooms, thinly sliced
  • 1/3 cup (50g) plain flour
  • 3 cup (750ml) milk
  • 1/3 cup (95g) tomato paste
  • 1/3 cup (40g) seeded black olives, halved
  • 1/2 cup finely chopped fresh basil
  • 1 1/2 cup (150g) coarsely grated pizza cheese


Macaroni cheese with olives
  • 1
    Cook pasta in large saucepan of boiling water until just tender; drain.
  • 2
    Meanwhile, melt butter in large saucepan. Stir onion, garlic, capsicum and mushrooms over heat until vegetables soften. Add flour; continue stirring until mixture bubbles and thickens. Gradually stir in milk. Add paste and stir until sauce boils and thickens.
  • 3
    Preheat grill.
  • 4
    Stir pasta, olives, basil and half the cheese into sauce. Place mixture in deep 2-litre (8-cup) ovenproof dish; sprinkle with remaining cheese. Grill until cheese melts and is browned lightly.