Prepare the Macaroni
- 8 oz Macaroni
- Salt to taste
Preheat the oven to 350 F.
Cook the macaroni according to the package directions until al dente. While the macaroni is cooking, prepare the sauce using one of the following two methods.
White Sauce Method
- 1 Tablespoon minced onion
- ¼ Cup butter
- 2 Tablespoons flour
- 1 ½ Cups milk (if you’re West Indian that means evaporated milk)
- 2 Cups grated Cheese (your choice)
- 1 Teaspoon salt
- ¼ Teaspoon paprika
In a medium pot saute the onion in the butter for 2 minutes. Make a roux by adding the flour and cook until smooth, about 2 minutes. Remove the pan from the heat and whisk in the milk a little at a time, stirring briskly.
Return the pot to a medium heat and cook for 3 minutes stirring constantly. The sauce will thicken. Season with salt and pepper to taste. While the sauce is still hot, add the cheese. Mix until the cheese is melted and the sauce is an even texture.
Fold the cooked Macaroni into the cheese sauce, making sure that everything is well coated. Pour the mixture into a buttered baking dish. Bake in the preheated oven for 25 minutes.
Other Method (For lack of a better title):
- 2 Eggs
- 2 Cups grated cheese
- 1 ½ Cups evaporated milk
- 1 teaspoon salt
- ¼ teaspoon white pepper
Beat eggs until fluffy, add the milk, cheese and season with the salt and pepper. Add the cooked macaroni and pour the mixture into a buttered baking dish. Bake in the preheated oven for 30 minutes or until firm. (As a variation, sprinkle crushed cornflakes or seasoned bread crumbs on top. Some people love this version.)