Ernest Reynoso Gala


Magnolia Mac and Cheese
by Ernest Reynoso Gala

1) 250 grams cooked elbow macaroni. Dunk in boiling water 1 minute when ready to serve.

2) Cheese Sauce:
1/4 cup Magnolia Gold Butter
1/4 cup chopped white onion
1 can Purefoods Gold Label luncheon meat cut into 1/4 inch cubes
1/4 cup baron, all-purpose flour
2 cups Magnolia fresh milk
2 bars 185 grams cubed or grated Magnolia Quickmelt cheese
1/4 tsp. salt
1/4 tsp. pepper.

3) Procedure: Put butter and onions in a saucepan and cook 1 minute. Add luncheon meat and flour. Toss until no more flour shows. Add milk and cook until simmering. Turn of fire and add Quickmelt, salt, pepper. Pour sauce on hot macaroni.

4) Garnish with parsley. Serves 6-8.



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