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Macaroni and Vegemite
Tangy Favorite from Down Under! |
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4 cups cooked elbow macaroni
1 cup Vegemite spread
2 tbs. cornstarch
1 tsp kosher salt
1 tsp. dry mustard
1 tsp. fresh ground black pepper
2 cups 2% milk
8 oz. evaporated milk
4 tablespoons butter
1 cup water
several drops yellow food color
1/4 cup honey
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Preheat oven to 350 and grease large casserole dish.
Combine all ingredients except macaroni in large mixing bowl and mix thoroughly. Make sure cornstarch is added last and that it is well folded in.
The Vegemite will give the mixture a brownish mud color (well I'm being polite). Add yellow food coloring one drop at a time until the mixture turns a dark yellow. If you do this right you will end up with the same color as cheddar cheese.
Add macaroni to mixture and toss well, making sure the mac is well coated. Pour into your greased casserole, cover tightly and bake for 35 minutes. Take cover off and bake an additional 5 minutes in order to give the crust a nice well cooked cheesy appearance.
Cool for 5 minutes and serve hot.
My kids love this dish although they claim to hate Vegemite, much to the chagrin of their Aussie dad. I don't dare tell them the main ingredient!
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Preparation Time: 20 min |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Lois Griffin
Connecticut
United States |
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| This recipe has been viewed 2439 times. |
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