|Margarita's International Recipes|
I'm not a macaroni & cheese fan but my husband is. As we tend to have dinner together, and I won't prepare it for him (the kind he fancies is the one that comes in boxes and require an inordinate amount of butter to mix with their "cheese" sauce and I just can't bring myself to serve him so much butter at once), he only gets to have it when I'm off on a trip and he gets to cook for himself - quite rarely lately. So when I found this recipe, and ascertained that it did not call for any butter at all, I thought I'd redeem myself and make it for him.
The results, in his word, were "not bad." He still missed the "creaminess" of the box kind, but he was quite pleased to get lunch cooked for him on a Saturday (I'm strictly a dinner cook, when I cook at all) and he scarfed it down. He liked the addition of the onion and the other vegetables - though personally I found it too much of an effort and potential waste to chop vegetables to ad only a spoonful of each to the dish.
Bahamian Baked Macaroni & Cheese
8 oz (1 1/2 cups) elbow macaroni 1 tbsp. onion, finely chopped 1 tbsp. green pepper, finely chopped 1 tbsp. celery, finely chopped 6 oz cheddar cheese, grated 1 tbsp. evaporated milk salt & pepper to taste
Preheat oven to 350F
Boil macaroni & drain. Place cooked macaroni, onion, green pepper and celery on a small pot. Place over low heat and add half of the grated cheese. Stir and cook until the cheese has melted. Add salt, pepper and evaporated milk. Stir and remove from heat.
Grease an 8X8 baking pan. Place macaroni mix in the pan and cover with the rest of the cheese. Bake for 20 minutes. Let stand for 10 minutes and serve.
Adapted from Gourmet Bahamian Cooking.