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Grace and May’s Macaroni Cheese

Recipe from Eileen Dunlop
Submitted by National Museums Scotland

Ingredients

For the Pasta

6 oz. macaroni or penne pasta
¾ pint cheese sauce, bought or home-made
small packet potato crisps, crushed
grated cheese for topping

For the Tomato Sauce

8 rashers of bacon, chopped
1 medium onion, diced
1 large tin of chopped tomatoes
1 tablespoon tomato puree
1 tablespoon Worcestershire sauce
1 teaspoon sugar
salt and pepper to taste

Method

Fry onion and bacon in a little oil. Add all the other sauce ingredients, stir and simmer for 10 minutes.

Meanwhile cook macaroni until al dente. Make or heat the cheese sauce, mix with the drained macaroni. Put half the macaroni cheese in an ovenproof dish. Spread the tomato sauce over it, then the remaining macaroni cheese. Mix potato crisps and grated cheese and sprinkle on top.

Cook in oven at 190 degrees, gas mark 5 for 15 minutes.

 


Grace was my mum and May was my aunt. I don’t know whether Grace gave this recipe to May, or May gave it to Grace, but it was a favourite with all their children, forever associated with happy arrivals for holidays in one another’s houses. Grace’s daughter Eileen,and May’s daughter Jennifer occasionally make it for each other to this day, with much nostalgic reminiscence.

 

Eileen Dunlop is the author of Queen Margaret of Scotland, the captivating story of Saint Margaret (1045-1093). Eileen Dunlop takes a fresh look at the dramatic life of the queen and saint and delves deep to find the woman behind the legend.

Queen Margaret of Scotland is published by National Museums Scotland.