Monday, 18 May 2015


This is a retro Macaroni and Cheese Casserole recipe that I adapted from my Betty Crocker cookbook that I purchased in 1986 and was printed in 1984 (eleventh printing).  It has a copyright of 1969 and 1978 from General Mills Inc. It is my go to recipe for Macaroni and Cheese and it is the original way to make it and the best way, in my books.  I have added more macaroni and more cheese to make a large casserole in an 11 x 14 glass casserole dish.


900 grams of uncooked elbow macaroni
1/4 cup margarine or butter (4 tablespoons)
1 onion (finely chopped)
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup flour
1 3/4 cups milk
1 package (450g to 500g) of cheddar cheese cut up into cubes
Add in:  cooked ham, cut up into cubes


Cook elbow macaroni according to package instructions. Add margarine, chopped onion, salt and pepper to a pan and saute until onion is slightly tender and translucent. Stir in flour.  Cook over low heat stirring constantly until mixture is smooth.

Remove from heat and stir in milk.

Return pan to heat and stir constantly until mixture boils ad thickens.  Reduce heat and add cheese.  Stir thoroughly until cheese is melted and evenly mixed through the sauce.  This is where you can also add cubed ham if desired.

Grease casserole dish with margarine or softened butter.

Mix cheese sauce into the macaroni either in the pot where macaroni was cooked or pour macaroni into casserole and stir sauce evenly into the macaroni.

Cook uncovered in 375 degree oven for 30 minutes.

I found this recipe online that is exactly like the original one from my Betty Crocker cookbook that I adapted above:

Thursday, 19 March 2015

Zeppole Cake

Instead of making individual Zeppole, I made a quick boxed French Vanilla Cake in a bundt pan and combined custard cream and sour pitted cherries for the filling.  Sprinkle icing sugar on top and you have the taste  and look of Zeppole in a cake.


1 boxed French Vanilla or White Cake mix prepared in a bundt pan
1 jar of sour pitted cherries
1 recipe of easy custard cream that you can get from here (Cooking with Nonna site)
Icing sugar for sprinkling


Cut in half a cooled prepared vanilla or white cake (from a mix) baked in a bundt pan
Lift off the top half of cake and place cut side up on another plate.
Spoon juice from jarred sour cherries on the two halves of the cake to moisten and flavour the cake.
Spread half of the cooled custard cream on the bottom half of the cake
Add cherries on top of the cream
Add the remaining custard cream in dollops and spread--save about half a cup of custard cream
Place the top half of the cake back on.
Add custard cream to the hole in the center of the bundt cake
Place cherries in the cream center (hole) and around the perimeter of the cake
Sprinkle icing sugar over cake and enjoy!