Recipe(tried): Mac&Cheez ala Garden Manille

Chef.Ahoy,.Manila,.Philippines (3:55:09 PM) :

MAC&CHEEZ ala GARDEN MANILLE

1 12-ounce package elbow macaroni
boiling water, oil, salt

1/2 cup butter
2 tablespoons finely minced garlic
1/2 cup minced red onion
1/2 cup minced celery stalk
1/4 cup minced red bell pepper
1/2 cup sliced button mushrooms
1/2 cup whole kernel corn
2 pieces bay leaf
1 teaspoon dried oregano
2 teaspoons ground paprika
1/4 cup butter
1/4 cup all-purpose flour
1 cup fresh milk
1/2 cup sour cream
1 can condensed cream of mushroom soup
2 pieces chicken bouillon cube
2 teaspoons fine salt
1/2 teaspoon ground white pepper
1 1/2 teaspoons ground ginger
2 - 3 teaspoons Tabasco Pepper Sauce
4 ounces grated sharp cheddar cheese
4 ounces grated mozarella cheese
3 ounces softened cream cheese
2 ounces grated Parmesan cheese
1/2 cup pickle relish
4 ounces grated Monterey Jack cheese
1/4 cup finely minced parsley
1/3 cup imitation bacon bits

Put macaroni in boiling water with oil and salt. Bring water back to boil then cover for 2 minutes. Turn off heat then leave saucepan covered for 8 minutes. Immediately drain then set aside.

Heat 1/2 cup butter then stir-fry garlic for 30 seconds. Add onion and continue cooking for 1 minute. Add celery, bell pepper, mushrooms, corn, bay leaves and oregano. Stir-fry for 1 minute then set aside.

Heat remaining butter then blend in flour. Gradually stir in milk, sour cream and condensed soup. Add bouillon cubes, salt, pepper and ground ginger. Cook with continuous stirring until smooth and thickened. Add cheeses one at a time, stirring until smooth after each addition. Add stir-fried vegetables and pickle relish. Cook and stir for 1 minute.

Combine with prepared macaroni.

Transfer mixture to 3-quart baking dish. Bake in moderate oven for 15 minutes. Top with Monterey Jack, parsley and bacon bits. Bake for another 10 minutes. Serve at once.

Makes 6 to 8 servings. Can be frozen covered for up to 5 weeks.