Macaroni Cheese Tropical
|Butter||15 Milliliter (1 Tablespoon)|
|Flour||15 Milliliter (1 Tablespoon)|
|Milk||300 Milliliter (1 1/4 Cups)|
|White pepper||1⁄2 Teaspoon|
|Grated old cheddar cheese||375 Milliliter (1 1/2 Cups)|
|Canned pineapple rings in juice||14 Fluid Ounce (1 Tin Or 398 Milliliter)|
|Butter||30 Milliliter (2 Tablespoon)|
|Chopped onion||125 Milliliter (1/2 Cup)|
|Finely chopped red pepper||30 Milliliter (2 Tablespoon)|
|Chopped celery||125 Milliliter (1/2 Cup)|
|Cooked green peas||125 Milliliter (1/2 Cup)|
|Bacon||1⁄4 Pound, fried crisply and chopped (125 Grams)|
|Macaroni||1⁄4 Pound, cooked al dente (125 Grams)|
|Grated old cheddar cheese||125 Milliliter (1/2 Cup)|
Melt the butter in a saucepan and when it is bubbly stir in the flour.
Continue to cook and stir for 1 minute until you have a smooth roux.
Gradually stir in the milk and continue cooking and stirring until the sauce is smooth and thickened.
Stir in the salt, pepper and cayenne.
Stir in the Cheddar cheese and 2 of the pineapple rings which have been crushed.
Drain the remaining pineapple rings and set aside.
Melt the remaining 2 Tbsp. (30 mL) butter in a skillet and saute the onion, red pepper and celery until just soft.
Add the cooked peas and crumbled bacon to the skillet and toss to combine all ingredients.
Cook the macaroni in salted boiling water only to the "al dente" stage.
Do not overcook.
Drain thoroughly and combine with the cheese sauce and the contents of the skillet.
Mix well to make sure that all ingredients are well combined.
Preheat the oven to 350Â°F (180Â°C).
Pour the macaroni cheese mixture into a 1 1/2 qt. (1.5 L) baking dish or casserole.
Sprinkle the additional 1/2 c. (125 mL)
Cheddar cheese over top and bake until golden brown â€” approximately 20-30 minutes.
Place the remaining pineapple slices on top of the macaroni and cheese and return the casserole to the oven for another 10-15 minutes.
Serve at once with a tossed salad and brown rolls.