Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pack macaroni
- salt, white pepper to taste
- cheese, grated
- flour
- evaporated milk
- stock ( from bouillon cube, if fresh is not available)
- butter
Directions
Bring a large pot of salted water to the boil and add macaroni. Boil until " al dente" and strain in a sieve with running cold water ( this will stop the macaroni from continuing to cook and getting too soft )
Grease an ovenproof baking dish
Prepare a white sauce by melting about 2-3 tablesps. butter in a saucepan, adding 2 tablesps. flour until the mixture forms into a ball( do not let it get brown). Now quickly add, alternatively, evaporated milk and prepared stock until it forms a smooth white sauce. Add a little salt and white pepper to taste and the grated cheese ( the amount of cheese varies to your taste)
Put macaroni into the prepared baking dish, pour white sauce over it and top with more grated cheese. Bake in pre-heated oven for about 40 mins, or until light brown on top.
Category:Trinidadian Recipes
Category:Trinidadian Snacks