A snappy classic... embellished!

Macaroni and Cheese and Salsa

INGREDIENTS

1. 625 ml (2 1/2 cups) pasta (macaroni)
2. 750 ml (3 cups) milk (skimmed, 1 or 2%)
3. 1/2 packet or 250 g of light cream cheese
4. 500 ml (2 cups) strong orange cheddar
5. 75 ml (1/3 cup) all-purpose flour
6. 125 ml (1/2 cup) freshly grated Parmesan
7. 1 to 2 tsp of Dijon mustard
8. 1/2 tsp salt
9. 1/2 tsp paprika
10. 1/4 to 1/2 tsp cayenne pepper (optional)
11. 250 ml (1 cup) tomato sauce
12. 4 green onions, finely sliced
13. 250 ml (1 cup) butter breadcrumbs * (optional)

PREPARATION

1. Cook the macaroni according to the minimum time suggested by the manufacturer - about 7 minutes. Rinse under cold water. Drain and place in a non-greased baking dish, large enough for a preparation of about 2 liters (8 cups)
2. Preheat oven to 350 °F (175 °C).
3. Pour the milk into a large saucepan, over medium heat, and heat until it smokes, not boiling.
4. Cut the cream cheese into 1 cm pieces.
5. Grate the cheddar. In a small bowl, mix with the flour.
6. In hot milk, add cream cheese and stir until melted.
7. Stirring, incorporate the cheddar flour mixture, then the parmesan, mustard, salt, paprika and cayenne pepper.
8. Stirring frequently, cook until cheese is melted and sauce is smooth.
9. Stir in the macaroni, along with the salsa and green onions. Equalize the top. Cover and bake in the center of the oven for 30 to 35 minutes or until the preparation is bubbling about ten minutes before the end of cooking, uncover and sprinkle with breadcrumbs.