This recipe is from Tina Adolf (wife of Jakob) the MAF Program Manager couple when we first arrived in 2006.
We have since modified this recipe many times to fit our family’s voracious appetite for “‘Roni Cheese”. These are her original amounts (which seems to me would feed about 2 people in our family), mostly in grams and ml. I’ve included our family-size amounts at the bottom.
200g macarroni – cook as per package instructions
2 Tbsp flour
2 tsp prepared mustard (any, but we often use the ‘ancienne’, which gives nice flavour. The dijon is also nice)
salt and pepper
100g grated cheese (any, we normally use the edam from shoprite)
3Tbsp grated cheese on top (optional)
While pasta is cooking, whisk together milk, flour, salt and pepper in saucepan. Heat on medium heat until bubbling and thickened. Slowly add grated cheese to milk mixture, stirring to combine. Remove from heat. Add cheese mixture to cooked and drained pasta, stirring until coated. Top with grated cheese. Bake or broil for 20 minutes to melt cheese.
Notes: We don’t bake the macaroni and cheese as we find it’s not necessary and tends to dry out the pasta. We also at times add cut up wieners/hotdog sausages to the macaroni and cheese, which is especially a treat for toddlers 😉 Also nice served with a side of baked sausages (like the pur porc at LP) and a bowl of onions fried in butter. 🙂
Family size – 3cups macaroni, 400ml milk, 2.5Tbsp flour, 2-3tsp mustard, salt and pepper, 150g grated cheese.
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