Hello foodies! Welcome to Naiya's Kitchen!!
If you’ve
ever been on the fence about fruit in savoury dishes, get ready to have your
mind blown! There is something absolutely magical about the way golden,
bubbling cheese meets the bright, juicy sweetness of tropical
pineapple. This Baked Macaroni with Pineapple is the ultimate
"comfort food with a twist"—it’s creamy, tangy, and has that perfect
oven-baked crust that makes every bite feel like a celebration. Whether you're
looking to shake up your weekday dinner routine or want a conversation-starting
side dish for your next get-together, this fusion favourite is surprisingly
addictive and incredibly easy to whip up right in your own kitchen.
I can’t wait for you to pull this bubbling tray of
cheesy goodness out of the oven! This Baked Macaroni with Pineapple is proof that sometimes
the most "daring" flavour combinations end up being the most
addictive. If you give this recipe a go, make sure to snap a photo—I’d love to
see those golden-brown cheese pulls! Drop a comment below to let me know if
you’re officially "Team Pineapple," or share this with a friend who
needs a little tropical fusion in their life. Happy cooking, and stay tuned for
more kitchen experiments!
Enjoy cooking!
Preparation time - 15 to 20 minutes
Cooking time - 10 minutes
Baking time - 20 minutes (approx.)
Serves 4 to 5 person with full menu
Ingredients to make Baked Pineapple Macaroni:
For macaroni:
3/4 cup elbow macaroni (uncooked)
1 teaspoon oil
1 teaspoon salt
For white sauce:
2 tablespoon butter
(I took low fat butter)
2 tablespoon refined flour
500 ml milk (approx.)
3/4 cup chopped tinned pineapple
Salt to taste
2 teaspoon freshly ground black pepper powder
1 cube process cheese
For covering:
2 tablespoon butter
3 cubes grated cheese
2 tablespoon bread crumbs (fine)
1/4 cup chopped tinned pineapple
To serve with:
Method to make Baked Pineapple Macaroni:
For macaroni:
- Boil around 2 to 2 1/2 cup water. Add salt and oil to it and when it boil properly add macaroni to it.
- Stir occasionally until it cooks around 90%.
- Drain and carefully wash with normal tap water. To avoid stickiness of macaroni, I always soak it in normal water until I need it.
- Make sure to drain it before 4 to 5 minutes.
For white sauce:
- Heat butter and add refined flour to it. Cook it at slow flame for 2 minutes or until it release pleasant aroma.
- Add hot milk to it slowly. Stir continually. It may need 500 ml milk. I always use hot milk to avoid lumps.
- When you get creamy white sauce, add salt, pepper powder and chopped/grated cheese cube.
- As the cheese melts add boiled macaroni to it. Mix well and add chopped tinned pineapple.
How to assemble:
- Transfer the contain to baking dish. Spread properly.
- Spread grated cheese over it. Place small portion of butter over it.
- Place some tinned pineapple over it as per choice. Sprinkle some bread crumbs over it.
- Bake it at 200 degree centigrade in OTG with only upper grill on for 15 to 20 minutes.
- Serve hot Baked Pineapple Macaroni with tomato ketch up.
