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Macaroni and Cheese, Creole (D, TNT)
Source: Mary Marks in "Recipes and Reminiscences of New Orleans," published by the Parents Club of Ursuline Academy in New Orleans
Serves: 6-8

8 tablespoons butter or margarine (you can use half the amount)
1 7-oz. package elbow macaroni
1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon salt
1/4 (or more) teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon dry mustard
2 cups water
1 tablespoon flour
1 large can evaporated milk
2 tablespoons chopped pimiento
1/2 lb. shredded sharp cheddar

Melt butter at simmer temperature. Add macaroni, onion, green pepper, salt, oregano, pepper and dry mustard. Cook on medium heat stirring occasionally until onions become transparent. Add water and bring to boil. Cover and simmer for about 15-20 minutes until macaroni is tender.

Sprinkle flour over mixture and blend well. Stir in evaporated milk, pimiento and shredded cheese. Cook 5 minutes longer at simmer until cheese has completely melted, stirring occasionally.

Poster's Notes:
This recipe doesn't require separate cooking of the macaroni-everything goes in one pot and requires no baking. It's a do-it-yourself Kraft dinner!

I substituted fat-free evaporated milk and low fat cheese for my husband who is on a low cholesterol diet and used roasted red pepper strips instead of pimientos for added flavor.

Posted by Judith Sobel

Nutritional Info Per Serving:  N/A