Cheesy Pineapple Macaroni
- Remove crust of the bread slices and gently tear them into bread crumbs. Place the bread crumbs in a medium-sized bowl and pour one tablespoon of butter over them. Toss and set aside.
- Warm milk in a pan. Do not boil it. Set aside.
- In a medium-sized saucepan with high sides heat the remaining butter. When butter melts and begins frothing, add Maida in increments while stirring continuously with a whisk. Cook for around a minute or two. While whisking, slowly pour the warm milk a little at a time to form a smooth mixture.
- Continue whisking for around 6 to 8 minutes till the mixture begins to bubble and has no lumps.
- Remove pan from the heat once mixture becomes thick. It should coat the back of your spoon.
- Now add black pepper powder, half of the cheddar and half of the mozzarella cheese and salt and mix well. Set the sauce aside.
- Cover a pot of salted water and set to boil. Cook macaroni till almost done. The macaroni when tasted should be chewy and not done completely. It takes around 5 to 6 minutes.
- Remove macaroni from heat and transfer to a strainer. Rinse under cold water and set aside to drain.
- Drain corn kernels and rinse in water. Set aside to drain.
- Drain pineapple tidbits and rinse in water to remove excess of the sugar solution. Set aside to drain.
- Preheat the oven to 180°C. Butter the baking dish (preferably shallow) and set aside.
- Mix the macaroni, corn kernels and pineapple bits in the prepared cheese sauce. Stir well.
- Pour the mixture in the prepared baking dish. Sprinkle the buttered bread crumbs over the top.
- Sprinkle the remaining cheddar and mozzarella cheese over the bread crumb layer.
- Bake until golden brown. It usually takes 25 to 30 minutes.
You can also decorate with tomato slices or tomato tidbits above the cheese layer to add a slight tang and more beautiful look.