Recipe by pattikay in L.A.
A new take on macaroni and cheese, from Taste of the Caribbean. I added spinach and parmesan cheese to the original recipe, and I forgot all about the egg - but since it was completely devoured by my husband and son, it must have been okay. Don't let the cinnamon scare you - it is very subtle. Note: I've included a bit more information in the directions after the first review that informed me I'd left a couple things out (thanks Ellie).
Top Review by Sam #3
The taste was kind of bland, but otherwise good, but the sauce somehow took on a grainy texture. It didn't taste funny, but it certainly felt funny. I add cinnamon to almost everything, so it was really nice to add in a pasta dish. We didn't use the spinach, but did top it off with parmesan. I would make this again, but I think with more seasoning.
- 2 cups macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1 teaspoon mild mustard powder
- 1⁄2 teaspoon cinnamon
- 6 ounces mature cheddar cheese, grated
- 1 egg, beaten
- 1 tablespoon butter
- 2 tablespoons chopped scallions
- 3 tablespoons chopped tomatoes
- 2⁄3 cup corn kernel
- 1⁄2 cup chopped cooked spinach (optional, I used frozen, thawed and squeezed dry)
- 2 -4 tablespoons parmesan cheese (optional)
- parsley, for garnish
Directions See How It's Made
- heat oven to 350.
- cook macaroni in boiling water for 10 minutes; drain, rinse under cold water and drain again.
- Melt 2 T of butter in pan and add the flour. Cook for 1 minute, then add milk, whisking constantly.
- Heat till mixture boils, then simmer gently for 5-10 minutes.
- stir in mustard and cinnamon, with 2/3 of the cheese. (alternatively, you can put in all the cheddar here, and top with parmesan at the end).
- Season to taste. Cook gently, stirring frequently, till cheese has melted, then remove from heat and whisk in egg. Cover and set aside.
- heat remaining butter in a small frying pan and cook the scallions, chopped tomatoes and corn (and spinach, if using) over gentle heat for 5-10 minutes.
- Tip half the cooked macaroni into a greased ovenproof dish. Pour half of cheese sauce over it and mix well, then spoon tomato/corn mixture even over.
- Tip the remaining macaroni into the pan containing the cheese sauce, stir well and then spread carefully over the tomato and corn mixture.
- Top with remaining grated cheddar (or parmesan). Bake 45 minutes, or till top is golden and bubbly.
- Let stand for 10-15 minutes before serving. Garnish with parsley.