I made this quick weekday mac 'n' cheese a bit more special by adding a little dry cider, which goes really well with cheesy dishes, and a romano pepper (hiding under the cheese on the photos!). My partner doesn't like creamy sauces, so that's one reason for making more creative macaroni cheese dishes. Luckily he is fine with hard cheeses. So here is my quick recipe that can truly save a weekday.
2 garlic cloves
1 romano pepper
A dash of dry cider
300 g Cheddar and Mozzarella mix
400 g macaroni
Cook the macaroni al dente in water.
Chop the onion and garlic finely and cut the pepper into small cubes. Start cooking them in olive oil, then add a dash cider and the seasoning and let simmer a while.
Grate the cheese and add half of it into the cidery onion mix and stir until it's a smooth sauce with melted cheese. Keep stirring thoroughly or even use a whisk like I did to keep the sauce smooth.
Mix the cooked macaroni into the sauce and pour it all into an oven dish. Cover it with the other half of the cheese and some breadcrumbs and bake at 200 C for about 10 minutes until the surface is golden brown.