I suppose there are some people who don't like macaroni cheese but to tell the truth I haven't come across any.
There are many different versions of this soul food, which mainly center around the cheese (sauce) aspect or adding sliced tomato to the top cheese layer before baking.
The macaroni cheese recipe given here is my favorite using my wife's delicious 3 cheese sauce
Ingredients for the Macaroni Cheese
500g [1lb 2oz] pasta cooked a little firmer than normal al dente
+/-750ml [3 cups] 3 cheese sauce see recipe below
2Tomatoes, sliced
80ml [⅓ cup] mature cheddar cheese
15ml [1tbsp] grated Parmesian cheese
Ingredients for the 3 cheese sauce
100g [3½ oz] margarine or butter
4-5 heaped tbsp [70-90ml] flour
450g [1lb] mature cheddar cheese
50g [2oz] Blaaukrantz cheese or any local blue veined cheese
50g [2oz] Parmesian cheese
750-1000ml [3-4 cups] milk, depending on how thick you want the sauce to be
10ml [2 tsp] Dijon mustard
10ml [2 tsp] Worcestershire sauce
freshly ground black pepper
Salt to taste
Note:- For a stronger sauce use more Parmesian and/or Blaaukrantz cheese
To make the sauce for the Macaroni Cheese
Grate the cheddar cheese, use a mature cheddar not the plastic processed variety so prevalent nowadays
Crumble the Blaaukrantz cheese
Grate the Parmesian Cheese
Melt the margarine/butter in a large saucepan over medium heat, do not allow to brown
Blend in the flour, one tbsp at a time.
Mix thoroughly until all the butter/margarine is taken up and a ball of "firmish" dough forms> Add more flour if you find this necessary
Cook dough for 1 minute stirring continuously
Add the milk gradually, 100-200ml [⅓-⅔ cup] at a time stirring constantly until you have a thick smooth white sauce (NO LUMPS ALLOWED)
Note:-Use a whisk, it helps to prevent the lumps forming
Allow the sauce to just come to the boil between additions of milk. This will enable you to judge the correct consistency
Cook on medium heat until the sauce thickens
Add the grated cheddar cheese slowly, stirring until all the cheese has melted
Do not allow the the sauce to settle to the bottom of the pan as it turns brown very quickly...
This really spoils the taste of the Macaroni CheeseYou should stir along the bottom of the pan and reduce/remove from the heat if you think the sauce might be beginning to stick to the pan
It is a good idea to taste as you go along as cheddar strength and taste varies... You may find you need somewhat less cheddar for your macaroni cheese
Add the Parmesian and Blaaukrantz cheese
Stir until melted
Stir in salt, pepper, Dijon mustard and Worcestershire sauce.
To make the Macaroni Cheese
Add cooked, drained macaroni to cheese sauce and combine well.
Place the mixture in a 25cm (10 inch) square baking dish
Layer the tomato slices on top
Sprinkle the top with the additional cheddar cheese mixed with a little parmesian.
Bake in a pre-heated 180°C (350°F gas mark 4) oven for +/-15 minutes, until cheese is browned.
Makes 6-8 good sized portions.
Sit down, get comforted with this version of a great soul food, classic Macaroni Cheese at it's best
If you"ve enjoyed this article/recipe
please show your appreciation and +1 and/or share it...
THANKS!... Michael... your Africhef
You can obtain over 260 African Recipes from all over Africa, by downloading the computer version of the Afri Chef African Recipes Cookbook, for only $14.97 PLUS 2 GREAT Bonuses
DOWNLOAD YOUR COPY + BONUSES NOW
THRU
My African Recipes Cookbook contains over 260 real authentic African recipes from all over Africa