Macaroni cheese

I've just written this up in an e-mail to shortcipher, so I might as well copypasta it here...

NB this is all EXTREMELY approximate; do it until it feels right (fnar fnar) (KY is Not Recommend)

sauce
=====
some garlic
1 onion
60g butter
2 tbsp flour
1 pt milk
fucktonne of cheese
tin sweetcorn
black pepper, nutmeg

pasta
=====
some macaroni (approx 500g turns out to be right :-p)
some water

instructions
============

1. chop up the onion and the garlic fairly finely.
2. fry the onion and the garlic in the butter over a very low heat, stirring occasionally, until the water in the saucepan comes to the boil.
3. dump the macaroni in the water, prodding it with a fork occasionally to make sure it doesn't all stick together, and remove from water when they're still pretty al dente, since you'll be cooking them further in the oven and subsequently microwaving them.
4. meanwhile, add the flour to the onion/garlic/butter, and stir it around until it goes thick.
5. add the milk a slosh at a time until you're at about the right consistency.
6. remove sauce from heat, and season with pepper and nutmeg and cheese.
7. dump in the sweetcorn, having first drained it.
8. combine pasta and cheese sauce in big yellow dish; top with more cheese; bake in 160degC oven for Some Time [NB I would normally use a 180degC oven; theirs seems to run hot).
9. nom.

variations
==========
leeks can be used.
a variety of cheeses can be used - ISTR you don't like blue cheese though, cri cri.
put largeish cubes of bread between pasta layer and cheese topping.
put some (separately) caramelised onions between pasta layer and cheese topping.
serve with salad. :-p

While I am posting food recipes, I finally got around to making those hazelnut raspberry brownies

This recipe is gluten-free, and is usually dairy-free and normal-sugar-free when I make it, because I normally make it in a context where those things are useful.

ingredients
200g butter/dairy-free baking-suitable wossname (usually we use Pure Soya)
300g dark chocolate (70%+)

5 eggs
250ml agave syrup (or 400g sugar)
1 tsp vanilla essence

300g roasted hazelnut meal
1 tsp baking powder

2 handfuls raspberries (frozen or fresh)

method
1. melt chocolate and butter or substitute together (I use a pyrex bowl balanced over a saucepan of simmering water; I gather the microwave works fine too)
2. meanwhile, beat the second group of ingredients together until they're well-mixed [NB if you are feeling REALLY ENTHUSIASTIC you can separate the eggs, and put the whites to one side to beat later]
3. add chocolate mixture to egg mixture, beating well
4. add hazelnut meal and baking powder, mixing until combined [if you are feeling REALLY ENTHUSIASTIC, now is the time to beat the egg whites and fold them gently in]
5. scatter the raspberries over the bottom of the tray you're baking this stuff in; pour the brownie mix over; bake in 180degC oven until no longer ridic wobbly (~30min)

variations
add appropriate booze.
use Maya Gold Green & Black's plus orange booze of some description (possibly with !hazelnuts).
substitute almond meal for hazelnut; place peeled, cored and halved pears in the baking bucket, and add a mixture of nutmeg, cinnamon and allspice to the batter.