Cup Cheese Spaghetti Sauce

Ingredients:
150 g spaghetti, cooked boiled
½ piece onion, sliced long
1 clove garlic
50 g button mushrooms, sliced 4
50 g bacon, cut into
50 g sweet corn
2 tbsp plain flour
200 ml of liquid milk
100 ml heavy cream
100 gr grated cheddar cheese
½ teaspoon salt
½ tsp black pepper powder
2 tablespoons chopped parsley
2 tablespoons unsalted butter


1. Heat the unsalted butter, saute onion and garlic until wilted and fragrant. Add button mushrooms, bacon, and sweet corn, stir, and cook briefly.
 
2. Cheese Sauce: Add flour, stir well. Pour liquid milk, stirring gently until well blended. Pour the heavy cream and stir well. Season with salt and pepper and stir well. Enter the grated cheese and chopped parsley, stir well, cook until thickened, remove from heat.
 
3. Prepare muffin pan that has been polished with a little margarine, arrange spaghetti into a mold to form a cup, pour the cheese mixture and bake in the oven with a temperature of 175 degrees Celsius, for 25 minutes or until done. Remove, let cool, and serve.