![]() Stir in mustard, nutmeg and salt & pepper to taste s tir occasionally for 5 minutes or until thickened remove from heat. ![]() Reduce heat to medium-low and simmer, uncovered. ![]() Gradually whisk in milk stirring rapidly to avoid lumps s tir until sauce boils and begins to thicken. Add flour and whisk for 1 minute until mixture is just bubbling.ģ. Meanwhile, heat butter in large saucepan over medium heat until melted. Salt to taste 1/2 cup Grated mozzarella cheese 1/4 cup Finely grated Parmesan cheese 1/4 cup Bread crumbsĬook pasta: Cook 12 oz pasta in a pot of salted, boiling water for about 12 minutes or until tender (do not overcook it will cook more in the oven). It’s super cheesy and just plain good!ġ2 oz (375g) Elbow macaroni (+2 Tbsp salt for boiling water) 2 Tbsp Butter 2 Tbsp All-purpose flour 2 1/2 cups Milk 2 tsp Dijon mustard 1/8 to 1/4 tsp Ground nutmeg, salt and freshly ground black pepper 1 1/2 cups Grated old cheddar cheese I’m sharing this recipe with you today so, if you want, you’ll have time to add it to your Easter Sunday dinner menu. Whether it’s Thanksgiving, Christmas or a summer BBQ, nowadays my daughter Diane is the one who always makes macaroni and cheese for the buffet table. This one is my grandmother’s recipe and it’s not only delicious, but also legendary. I really have no idea how this dish became a Caribbean favorite, but it’s definitely a must-have side dish at my family gatherings. In the Bahamas, Trinidad and Barbados they call it Macaroni Pie, but in Jamaica we call it Macaroni and Cheese.
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