(Mom's special touch is in the notes at the end of the recipe)
Caribbean recipes 157Myrl Since you're in my area: Have you tried out "Barbacoa Breeze," just across from the Sunrise Mall? Here's what I wrote about them here a year and...
* Exported from MasterCook *
Macaroni and Cheese a la Mom
Recipe By :Betty Crocker Cookbook (1977) Serving Size : 0 Preparation Time :0:00 Categories : Cbutteroles and Hotdishes Pasta and Noodle Dishes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces elbow macaroni 2 tablespoons grated onion 1 teaspoon salt 1/4 teaspoon pepper 3 cups shredded American cheese 2 cups Thin White Sauce -- (recipe below) 1 tablespoon butter
Heat oven to 375 degrees. Cook macaroni as directed. Place half the macaroni in ungreased 2-quart cbutterole. Sprinkle with half the onion, salt, pepper and cheese; repeat. Pour white sauce over cbutterole. Dot with butter. Cover; bake 30 minutes. Uncover; bake 15 minutes longer. Thin White Sauce: 2 tablespoons butter 1 tablespoon flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups milk Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute.
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NOTES : Mom cooked and drained the macaroni, then poured the white sauce over it in the same saucepan she cooked the macaroni in. She never shredded the cheese (Kraft Deluxe American). She cubed it, and put about half of it into the sauce to melt. Then, shortly before either serving or baking it (sometimes it was served directly from the saucepan), she added the rest of the cheese, cut into about 1/2-inch cubes. This created extra cheesy parts of the cbutterole.
