On chilly fall days there is usually the smell of thick bubbly macaroni and cheese wafting through our apartment. It has been like this since I was little. We had a small family of three so when my mum made macaroni and cheese we would take what was left over and freeze it, so I could eat it at school and my dad could bring it to work. As I grew up I was given the story of how the recipe had traveled down my mum’s family. She came from a family of five active kids and two hard working parents. This macaroni and cheese provided a nutritious dinner for not a whole lot of money. So whether it be me, my mum or my aunts and uncles digging a fork into the Mac n’ Cheese it certainly brings a smile to our faces.
Ingredients:
.25 cup FRENCH'S® Horseradish Mustard
3.5 cup fresh parmesan cheese grated
4.5 cup sharp cheddar cheese
1 lb elbow pasra
3 cup white sauce
2 cup Italian stewed tomatoes
2 cup Panko Crumbs
5 tbsp butter
2 lb water
2 tbsp salt
1 tsp pepper
Directions:
Preheat oven to 350 degrees F.
Boil pasta until tender.
Strain pasta.
Mix 2.5 cups parmesan and all grated cheddar Cheese with white sauce.
Add stewed tomatoes
Pour into baking dish
In seperate bowl mix panko crumbs, melted butter and remaining parmesan.
Sprinkle evenly over top of pasta and cheese sauce.
Bake for 15 minutes or until panko crumbs are golden brown and cheese sauce is bubbling.
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