Magic Macaroni Cheese

This dish is a hit at book clubs or as we have a "bottle club", teenage get together's and just a nice and easy variation to the normal macaroni cheese.
Gone are the days of making my cheese sauce from scratch though, I either do the shortcut where you thicken warm milk with cornflour or do my woolies favorite with their white sauce powder and mature cheddar. In the past I would heat milk with an onion, some bay leaves and a couple of pepper corns. Then use that milk to make the white sauce with a roux ( butter and flour). Also very nice and if a special occation I still do it.

You will need:
Cooked macaroni, penne or shells
2 onions
chipolata sausages
green peppers
pineapple pieces
fresh corriander
bacon
mushrooms
mature cheddar cheese
2 large table spoons of onion marmalade
some tomato slices to garnish

Method:

Make your cheese sauce and set aside, cook your pasta and set aside.
Fry your bacon then remove from pan. Fry your sausages and set aside.
Fry your sliced mushrooms, a few at a time or they just boil, set aside.
Fry your onions until golden brown, add your green pepper and pineapple. Add a large handfull of fresh chopped corriander, salt and pepper.
Return the bacon, sausage and mushrooms to the pot but don't boil. Add 2 table spoons of onion marmalade and mix in.

Add the above to your cheese sauce and then add the pasta.
Place slices of tomato on the top and cover in cheese.
Bake at 180deg until golden brown on top.

Serve with a nice salad.