Peruvian Mac and Cheese

I found this recipe in a great Peruvian cookbook (ceviche).
Its fantastic.  In my opinion, its the best mac and cheese going.


500g dried macaroni
1 cup of sauce Huancaina (to follow)
1/4 cup half and half
1 cup cheddar cheese, shredded
1 tblsp olive oil (optional)
salt

Cook macaroni in water according to package directions, until al dente.
Prepare an oven dish large enough to hold the macaroni and sauce and turn on the broiler.

pour the sauce and half and half into a saucepan and gently heat without boiling.  mix with the macaroni.  then pour into the cassarole dish.  top with cheddar and a drizzle of olive oil (if desired) and put under the broiler until the cheese is melted and bubbling.


Sauce (Huancaina)
makes 2 cups
olive oil
small onion, chopped
1 clove garlic, chopped
4 tblsp amarillo chile paste
7 tblsp canola oil
50g feta cheese
1 1/2 cups evaporated milk
50g cream crackers, crushed
salt
lime

saute onion and garlic until translucent and transfer to a blender.  Add everything up to the evaporated milk and blitz.  blitz a second time with the crackers added.  taste and adjust with more crackers, or salt, or even a bit of lime juice to balance the creaminess.