Wednesday, September 22, 2010

Mac & Cheese

Macaroni and cheese would have to be my hands down favorite food of all time.  Not the box kind, but the genuine homemade kind.

I grew up in a small country town in Northern California, which had a one-room schoolhouse. My siblings and I attended there. After I finished first grade, we were bussed to school in the next town.  . 

Every Friday was macaroni and cheese for lunch day. Different Mothers would bring macaroni and cheese to school.  Many would bring it made from the box.  My mother didn’t do boxes.  Everything she made was from scratch.  Her macaroni and cheese was the best!

Fast-forward 50 years.  I still love macaroni and cheese.  Guess what?  My husband hates it!  It was the first dinner I prepared for him when we were first married.  He graciously ate it, but it came out later – please don’t fix that for me again!  So now I rarely fix macaroni and cheese except when he’s gone, and when he is gone there is no question about what’s for dinner, no question at all.

My mother's recipe is still the bomb!

Bamma Lou’s Macaroni and Cheese

1/2 pound macaroni
(I like using penne rigate, or mostaccioli)
2 cups shredded cheese or more (Colby works fine)
1 egg
 1 ½ to 2 cups milk
Salt and pepper

1.  Cook macaroni to package directions
2.  Preheat oven to 350-degrees
3.  Layer in baking dish half of macaroni.  Sprinkle with salt and pepper.  Sprinkle half the cheese on top.  Repeat. 
4.  Mix egg with milk (you may want to add a little salt to milk mixture) and pour over macaroni just until milk reaches top of macaroni (not cheese)
Cover with foil and bake for 30 minutes in 350-degree oven.  Remove foil last 5  minutes to brown.

P.S.  Macaroni and cheese is not a dish I would prepare for someone with cancer.  It isn’t easily digested.

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