Macaroni & Cheese and Potato Salad
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| Vaughan Albury is a Producer, Editor and Reporter with ZNS Television. He was one of the youngest Directors in television when he began directing the news in 1978, one year after ZNS went on the air. He has travelled to a number of countries as a reporter and has covered a number of news events over the past 26 years. He has his own catering business and we are happy to finally have him on the show. |
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 Macaroni and Cheese Boil one box of ready cut noodles with one tablespoon of oil and a little salt to taste. Throw off most of the water but leave a little in the pot. Add one half of an onion (minced), a quarter of a sweet pepper (chopped) and a half of a stalk of celery also chopped. Add a small amount of goat pepper to taste. Divide this mixture in half and use half of this for the Potato Salad. Add seasoned salt to taste then add two eggs and beat into this mixture. Butter is optional. You can add approximately a third of a stick of butter here. Add six ounces of cream then add twenty ounces of grated cheese. Butter your pan and then add the mixture to this pan. Place the pan in the oven for approximately forty-five minutes to one hour at 350 degrees. Potato Salad Boil five eggs and four potatoes. Add the half of the vegetable mixture from the Macaroni and Cheese into a bowl. Cut up your boiled eggs and add them to this mixture. Add salt to taste. Add two tablespoons of mustard and then add a cup and a half of mayonnaise. Stir. Thinly cut and add your boiled potatoes to the mixture. Mix. |
Ingredients
1 box ready cut pasta 1 tbsp oil 1/2 onion 1/3 sweet pepper 1 stalk celery goat pepper to taste seasoned salt to taste 2 eggs butter (optional) 6 oz. cream 20 oz. cheese 5 boiled eggs salt to taste 2 tbsp mustard 1 1/2 cup mayonnaise 4 potatoes 2 cloves garlic  |
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