Macaroni and Cheese


Macaroni and Cheese
Preparation time
Cooking time


For 6 Person(s)


  • 1 packet(s) Grace Macaroni (400 grams)
  • 2 tablespoon(s) Prima Margarine
  • 1 medium onion, chopped
  • 1 stalk(s) escallion, chopped
  • 2 tablespoon(s) flour
  • 2 cup(s) whole milk
  • 1/4 teaspoon(s) Grace Hot Pepper Sauce
  • 1 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) salt (optional)
  • 4 ounce(s) carrots, diced
  • 8 ounce(s) Anchor Cheddar Cheese, shredded
  • 1 can(s) Grace Whole Kernel Corn, drained (optional)

Macaroni and Cheese Directions

  1. Boil Grace Elbow Macaroni as instructed on package.  Drain and set aside.
  2. Melt Prima Margarine over low heat and use to sweat chopped onion and escallion for about two minutes to develop flavour.
  3. Add flour, constantly stirring to avoid lumping; add milk gradually, constantly stirring until mixture becomes smooth.  Add Grace Hot Pepper Sauce, garlic powder, salt and carrots.
  4. Remove from the flame, add shredded cheese and stir until cheese melts and the mixture thickens.
  5. Fold in the boiled macaroni and the Grace Whole Kernel Corn.  Scrape mixture into a 2 litre (2 quart) casserole and bake at 180°C/350°F for about 30 minutes.

    Method Note:
    Before baking, top with additional cheese if desired.

    To Sweat
    : A technique by which ingredients, particularly vegetables are cooked in a small amount of fat over low heat.

    To Serve:  Serve with your favourite green garden salad.

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