In Memory Of Karen Nicole Smith, 1972 - 2016

Quick and Easy One-Pot Mac and Cheese.

I LOVE Rice and Roti, however there’s something very special about Stewed Chicken gravy on macaroni and cheese, especially if it’s made with an aged white cheddar. When I’m in a pinch I unusually use the stuff you get in the box, but when I have time I usually use my mom’s no-fuss recipe for making mac and cheese.

You’ll Need…

1 lb Macaroni (bucatini style)
1/2 lb grated white cheddar (old/sharp)
1 teaspoon salt (adjust)
1/2 teaspoon black pepper
1/2 cup evaporated milk
2 tablespoon mayonnaise

Notes! Please watch the video below to follow along as much more is discussed there. Feel free to add as much cheese as you like and as discussed in the video when I need the finished mac and cheese to have a kick, I usually add a bit of jalapeno Gouda. Adding your fav peppersauce will also kick things up, should you want it spicy.

While you can use elbow macaroni or shell pasta, I grew up eating this thick long pasta in Trinidad and Tobago, so there’s a natural allegiance to this type of pasta.

Cook the pasta you decide on using according to the package directions in salted water.

As the pasta boils, grate your cheese and have it ready as we’ll need to move quickly once we drain the pasta. If you put the cheese in the freezer for 10-15 minutes it may grate easier.

ABSOLUTELY NOT! We’re not making a bechamel sauce as you see being glorified on social media lately, when it comes to making mac and cheese. And NO we’ll not be using the oven either. Everything is being kept simple and on the stove as our ancestors would.

After the pasta is fully cooked, drain (do NOT rinse) and place the pot back on the same spot on the stove you used (stove off). We’ll be using this residual heat to melt the cheese and bring everything together. Add the black pepper.

Now add the cheese of choice, mayo and warmed evaporated milk and give it a good mix to melt the cheese and create a creamy finish to the mac and cheese. Don’t question th addition of mayonnaise.

It will take a minute or 2 to properly mix things. If you’re adding peppersauce (hot sauce), now would be the time to do so. Basically you’re done. I did say no-fuss and simple, YET TASTY! Should you want to skip the mayo, you may use butter. Be sure to taste at the end and adjust the salt to your liking.

As a lil fella on the islands I’d enjoy this with a few drops of ketchup and the odd times, slices of boiled eggs. Today, I must have stew (chicken, beef or pork) gravy as a topping.

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