Huancaína Macaroni and Cheese

Preheat the oven, with heat above 180°C/320°F. Peel the onion, and cut it into cubes of approximately two centimeters in diameter. Remove the stem from the yellow peppers, and cut them crosswise in half. With a teaspoon extract the seeds and the light-colored veins. Cut the peppers into approximately 3 cm pieces as well.

Place the oil in a frying pan, turn on the stove over medium heat, and when it is very hot add the onion, and the Peruvian yellow pepper, chopped into pieces. Cook for about six to ten minutes, until the onion and peppers begin to brown. Turn off the kitchen.

In the blender glass, add the fresh cheese, the chopped soda crackers, and the onions and browned peppers. Add the evaporated milk and blend at maximum speed for at least three minutes.

Beat for three minutes more. The sauce should be a nice and smooth consistency. If you liquefy it for a short time, it can be sandy. Taste the sauce, and if necessary, add salt and pepper*. Place the sauce in a bowl, and store it in the fridge while you cook the pasta.

To cook the macaroni, fill a pot with enough water, add salt and oil. Bring it to the stove over high heat. When the water is bubbling to a boil, add the pasta and cook for up to four minutes. Prick the pasta with a fork, it must be "al dente", or maybe a little hard yet (It will finish cooking in the oven).

Strain the macaroni through a pasta strainer and place it in a refractory container. Cover them with the huancaina sauce, and stir so that the macaroni is impregnated with the sauce.

Sprinkle all the grated fresh cheese on top and bake, on top for about ten minutes, until the cheese is gratin. You will get perfect Peruvian Mac n Cheese. If you like, you can serve them on their own, with a little cilantro on top, or with a piece of roast beef and hard-boiled eggs.