Baked Macaroni & Cheese

2 cups boiled Elbow Macaroni
1½ tbsp Olive Oil
1 large Onion, finely chopped
1 Bell Pepper, finely sliced
6-7 Garlic Flakes, crushed
1 large Tomato
Fistful of boiled Sweet Corn (optional)
Salt to taste
Freshly Ground Pepper, as per taste
Big pinch Mustard Powder (optional)
1 tbsp Grated Cheese for garnish
1 tbsp Chopped Fresh Parsley, for garnish

For White Sauce:
1 tbsp Maida / All Purpose Flour
1 tbsp Butter
1 cup Milk (room temp)
1 tbsp Grated Cheese
Salt and Pepper to taste

Cook macaroni in salted rapidly boiling water until al dente, drain and keep aside. Heat olive oil in a vessel, add the onions, capsicum and crushed garlic and saute till transparent. Add the chopped tomato and salt.
Cook for 8-10 mts, stirring once in a while. Add the boiled corn and combine. While the onion-tomato base cooks, prepare the white sauce. Heat a pan, on low flame, add the butter and let it melt. Add maida and keep stirring using a hand whisk over a low flame till well blended. Slowly add the milk, stirring continuously. Next add the grated cheese. On medium heat continue to stir until you have a nice smooth consistency sauce. Once in a while, remove the vessel away from the heat for a few seconds and place it back while stirring. Season with salt and pepper. Keep aside.
Next add the boiled macaroni to the cooked onion-tomato base and toss for 2-3 minutes stirring well to coat. Adjust salt, season with freshly ground pepper, mustard pwd and sprinkle some grated cheese. Turn off heat.
Remove macaroni onto a baking dish and spoon the prepared white sauce along the edges of the dish. Garnish with grated cheese. Bake in a pre-heated oven at 200C for 10 mts.