Two Colored Mac N Cheese by Zarnak Sidhwa

Ingredients:

• Elbow macaroni 1 cup
• Butter 3 tbsp
• Flour 1/3 cup
• Milk 3 cups
• Cheddar cheese (shredded) 1/2 cup
• Processed cheese (shredded) 1/3 cup
• Salt to taste
• Black pepper to taste
• Nutmeg powder a pinch
• Spinach puree 1/2 cup
• Carrot (pureed) 1/2 cup

Method:

1. Melt butter. Add flour and saute, stirring continuously till raw smell disappears, remove from stove and add milk gradually, whisking continuously.
2. Once mixture comes to a boil, reduce heat and let it simmer.
3. Continue to whisk for 10-12 minutes or till sauce is smooth and thick.
4. Add cheddar and processed cheese and keep whisking.
5. Add salt, pepper powder, and nutmeg powder.
6. Divide sauce into 2 pans.
7. Add thick spinach puree (cooked in butter) to sauce and whisk till well mixed.
8. Similarly add cooked carrot puree to other pan and mix well.
9. Cook macaroni for 8-9 minutes in boiling water.
10. Drain and add pasta equally to both pans and mix gently.
11. Adjust salt and pepper powder.
12. Serve both pastas in same dish side by side.