| Copyright
© 1998 by
Frederick D. Oldfield
Created:
June 06, 1998
Last revision:
July 10, 1998
Fred Oldfield is
a member of
 
webmaster
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Macaroni and Cheese
(This is an adaptation from two different recipes)
2 cups |
500 ml |
macaroni pieces (8 oz) |
| 4 tbsp |
60 ml |
butter or margarine |
| 4 tbsp |
60 ml |
flour |
| 1 tsp |
5 ml |
salt |
| 1/4 tsp |
1.25 ml |
pepper |
| 1 can |
375 ml |
2% (or skim) evaporated milk |
| 1 1/2 - 2 cups |
375 - 500 ml |
grated cheese |
| 5 - 6 slices |
|
bacon or turkey bacon, fried and diced |
| 1 cup |
250 ml |
buttered bread cubes |
- Cook the macaroni in 6 or 8 cups of boiling water to which 2 tsp of salt have been added
for about 10 minutes. Drain and return to saucepan.
- Melt butter, blend inflour, salt and pepper.
- Add evaporated milk and stir constantly over slow-medium heat until mixture thickens.
- Add cheese and heat until melted (stirring constantly).
- Pour sauce over drained macaroni. Add bacon and mix thoroughly.
- Pour into 1 1/2 qt. (2 litre) casserole dish. Top with bread cubes or crumbs. Add a
little extra grated cheese, if desired.
- Bake in moderate (350 degree) oven for about 20 minutes. Serve.
Notes:
- Feel free to play with the ingredients and amounts. You may also serve without placing
in the oven.
- The bacon (or turkey bacon) adds a nice 'zing' to this traditional fare. Use whatever
cheese you prefer.
- We usually use a mixture of mozarella and old cheddar.
- You may wish to add about 1/2 cup more milk to make more sauce.
- You can substitute a small amount of bread crumbs for the bread cubes.
- You may also spread some parmesan cheese on top.
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