Macaroni And Cheddar Cheese Gratin With Tangy Beet Relish

Recipe Ingredients

1 lb	454g / 16oz	Pasta such as farfalle, pennine (small
		Quills), elbows, etc.
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
2 cups	474ml	Hot milk
2		Garlic cloves - chopped
1		Freshly-grated nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Fresh and blanched - or frozen, peas
14 oz	397g	Cheddar cheese - grated
1		Onion - chopped
4		Beets - cooked and diced
1		Sugar or a little honey - (optional)
3 teaspoons	15ml	Red or white wine vinegar

Recipe Instructions

Cook the pasta until al dente; drain.

Melt the butter in a saucepan, sprinkle with the flour and cook for a few minutes, then remove from the heat and stir in the milk. Return the saucepan to the heat, and cook, stirring, until the mixture thickens. Season with the garlic, nutmeg, salt, and pepper.

Combine the pasta with the sauce, the peas, and three-quarters of the cheese. Spoon into a baking dish and top with the remaining cheese. Bake in the oven at 400 degrees for about 30 minutes, until the cheese topping is crusty and golden.

Meanwhile, prepare the relish: Combine the onion, beets, sugar or honey (if using), and vinegar. Serve each portion of hot baked pasta with a spoonful of the cool tangy relish alongside.

This recipe yields 4 to 6 servings.

Source:
Cookbook Digest, Mar/Apr, 1996

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