Ingredients
FOR THE BASE
 | Shell Macaroni | 250 gms |
| Cottage Cheese or Paneer | 500 gms |
| Button Mushrooms | 250 gms |
| Capsicum/Bell Pepper | 200 gms |
| Onion | 2 |
| Tomato | 2 |
| Green Peas | 100 gms |
| Salt | To taste |
| Whole Black Pepper | 10 gms |
| Cooking Medium (Oil) | 50 mls |
FOR THE WHITE SAUCE
| Milk | 100 mls |
| Flour | 10 gms |
| Butter | 50 gms |
| Cheese Cubes | 2 |
Preparation: 20 minutes
- Boil the Macaroni, Wash in cold water & keep aside
- Grate Cottage Cheese/Paneer
- Chop the Mushrooms, Capsicum, Onion & Tomato
- Cut Cheese cubes into thin strips
- Prepare the White Topping
- Warm up Milk over Medium Heat. Add Butter and Cheese Cube strips. Shift & blend flour. Keep stirring to avoid formation of lumps till thickens. Remove from heat & keep aside
Cooking: (15 + 30) minutes
Heat Oil in a Wok and Saute the chopped Mushroom, Capsicum, Tomato, Peas & Onion till onions are translucent. Add the grated Cottage Cheese/Paneer and stir fry for 1/2 minute. Add the boiled Macaroni & ground black pepper. Stir for 2 minutes. Remove the Wok and pour base into a pre-greased oven proof casserole - spread evenly.
Pour White Topping over the base. Pre-heat oven to 200 C, bake for 30 minutes. Serve Hot.