Macaroni Kangkung Schotel

 Material:

     * 10 stalk Kang (take a leaf)
     * 60 g Butter
     * 3 tablespoons Flour
     * 50 ml Liquid Milk
     * 1 / 2 teaspoon salt
     * 1 / 2 teaspoon nutmeg seeds (crushed)
     * 2-3 tablespoons cooking oil
     * 4 cloves garlic (finely chopped)
     * 1 / 2 cloves Red Onions (cut lengthwise)
     * 12 LBR Beef Salami
     * 30 pcs Cherry Tomatoes
     * 200 gr Macaroni (boiled)
     * 1 / 4 btl Tomato Sauce
     * 100 gr Grated Cheese
     * Pepper to taste


Cooking:

1. Cook butter, flour, milk, salt and nutmeg, stirring until thickened and set aside.
2. Saute garlic with cooking oil, put the red onions, beef salami, cherry tomatoes spinach & pepper, remove and set aside.
3. Combine the two, add macaroni, tomato sauce & grated cheese and stir well.
4. Pour the dip plate heat resistance which has been smeared butter.
5. Bake Dlm temperature 180-190'C until cheese melts, remove and serve.