So easy to make it yourself from scratch. Even if you don't have an oven to brown the top and sides, you can have the poor man's version of macaroni alfredo!
Macaroni elbows, 225 gms or 8 ounces
Goat's milk, one cup
Cheddar, 4-6 ounces
Butter, 2 tablespoons
Flour, 2 tablespoons
Salt, hefty dash or to taste
Black pepper, to taste
Boil macaroni according to package directions and drain. Heat butter in pot over low heat. Add flour and mix well. Add milk. Continue to cook over low heat. Cut cheese in slices or chunks and add to the pot. Stir until the cheese is melted. Add salt and pepper. Pour sauce over the macaroni in a deep bowl. Bake at 350 degrees (160 C) for half an hour. Serve with callaloo and stewed chicken!
Macaroni elbows, 225 gms or 8 ounces
Goat's milk, one cup
Cheddar, 4-6 ounces
Butter, 2 tablespoons
Flour, 2 tablespoons
Salt, hefty dash or to taste
Black pepper, to taste
Boil macaroni according to package directions and drain. Heat butter in pot over low heat. Add flour and mix well. Add milk. Continue to cook over low heat. Cut cheese in slices or chunks and add to the pot. Stir until the cheese is melted. Add salt and pepper. Pour sauce over the macaroni in a deep bowl. Bake at 350 degrees (160 C) for half an hour. Serve with callaloo and stewed chicken!
My boys love this, my method is a bit simpler, after I boil the pasta, I just mix in a bowl of milk an egg or 2, grated or sliced cheese and seasoning, pour over the pasta and bake. The taste is about the same.
ReplyDeleteI made this mac and cheese again last night. I used whole wheat rotini pasta and put grated parmesan on top while it was baking. The cheese got in all the crevices of the rotini so it tasted extra cheesy! Amazing.
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