Wednesday, March 9, 2011

Pineapple Cheese Macaroni

This kind of macaroni and cheese became quite popular in party menus as a side dish along with Punjabi Curries and Naan. Ironically most of the places would serve it without cheese!! And mostly it would taste literally sweet. Another version also became quite popular called Pineapple Cheese Macaroni, where pineapple chunks will be added along with pasta/macaroni. This is served so frequently as a part of Punjabi menu that I am not sure whether this should be considered from Italian Cuisine!! When I made this dish for the first time I made a big blunder by using fresh pineapple. It literally tasted bitter. Ideally canned pineapple should be used and that too preserved in pineapple syrup as opposed to sugar syrup.

Serves 2
Preparation Time: 10 Minute
Cooking/Baking Time: 45 Minute

1 cup pasta (I prefer shell or ziti)
1 cup pineapple cubes
2 cup white sauce
¼ cup parmesan cheese
Salt and pepper

1. Boil pasta and keep it aside
2. Prepare white sauce
3. In a baking tray make alternate layers of sauce, pasta and pineapple while sauce is still hot
4. Sprinkle cheese, salt and pepper
5. Cover the tray with aluminum foil and bake it at 350 F for about 20 minute or until sauce starts bubbling
6. Remove the foil and broil it for 5-7 minute until cheese form crispy light brown layer

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