I had a massive craving for Macaroni Cheese tonight, it is one of my favourites and definitely requested a few times for my birthday dinner as a kid... It was so yummy, and I added a bit of mozzarella to make it a bit stringy, such a good comfort food.
The tomato plants that I planted at the end of spring last year, are still blossoming away and I can't believe it - all this fruit and the plants are looking very ill. I made a basic pasta sauce a few weeks ago from Margaret Fulton's Encyclopaedia of Food & Cookery, I turned it into bolognese and have never had a sauce taste so fresh! I've picked lots of tomatoes tonight and might have to make something new with them...
I'm setting myself a new dessert to accomplish - Pam Orr's Double Layer Pumpkin Pie! I haven't had it in years and must give it a go.
Mum's Macaroni Cheese
2 cups Dry Macaroni
1 Packet Cream of Chicken Continental Soup
1/2 teaspoon curry powder
4 tablespoons plain flour
3 cups Milk
2 teaspoons butter
2 1/2 cups tasy cheese
Put dry soup mix and flour into a jug, and blend with milk til smooth, then add rest of milk and butter.
While making the sauce, cook the macaroni.
Put the sauce in the microwave for 2mins at a time, stirring in between until thick.
Grease an oven proof dish, add cheese, sauce and the cooked macaroni.
Cook in oven on 180 degrees for 45mins - 60mins.
I'm thinking next time about adding some vegies to it and turning into a pasta & vegie bake.... maybe...
No comments:
Post a Comment