Monday, September 19, 2011

Simple Macaroni and Cheese

I don't have to say much about Macaroni and Cheese right?  It speaks for itself and  it's a childhood classic comfort food that almost every child, adult, and everyone else in between can't resist.

In Grenada, you can certainly find the notorious blue Kraft box at IGA (~10ec or $3.71 usd) but since macaroni is one of the ingredients that's most abundant and cheapest here in Grenada, I thought I might try cooking it up myself.  My version definitely doesn't come with a cool box that has sponge bob on the front on it, but what it does come with is richness and fun flavor.  Add bread crumbs and butter on top, stick it in the oven and out will come a favorite Grenadian side: Macaroni pie.  You can also add veggies, sausage, bacon, and all of your other favorite ingredients to make it into a complete meal.  Since the recipe is different from the standard recipes that calls for 1/2 stick butter (mine calls for 1 tbsp), don't be afraid to add in more ingredients. It also doesn't have any heavy cream!

Have a fun trip down memory lane! I sure did.  
Best eaten fresh.
~3-4servings; 15-25min

1 tbsp butter
2 tsp flour
1/8 tsp paprika
dash cajun seasoning
dash cayenne (optional)
1/2-1 tsp salt
1/2 cup regular milk
1/2 cup evaporated milk
1 cup roughly shredded Sharp Cheddar Cheese ( I used Edam- a smooth dutch cheese with a mild taste)
3 heaping cups cooked chilled macaroni (~1 heaping cup dried macaroni noodles)

1. boil macaroni al dente (slightly undercooked. noodles will finish cooking in sauce). chill macaroni in fridge or bring to room temperature.  sauce tends to get lost in hot macaroni.
2.  heat pot or pan with butter. add flour and cook for 2min. or until a thick sauce has developed. be careful not to burn.
3. add paprika, salt, and both milks. stir constantly until sauce thickens a bit. 2-3 min.
4. add cheese and stir in.
5. add macaroni and heat through.

*Click HERE for a cooking dictionary. 

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