Tuesday, September 1, 2009

Macaroni and Cheese

Posted by Donna:

This may seem like a strange recipe to post, or a very simple recipe to post; but, I visited with a lady one day, and she told me about the wonderful homemade macaroni and cheese she had eaten recently at a family get-together. I've always made homemade macaroni and cheese instead of buying the boxed. Not that the boxed isn't good. Some of my grandchildren prefer it over the homemade. I decided I should post my grandmother's recipe---it is definitely a wonderful homemade sidedish. It's the only one I ever make.

Macaroni and Cheese

Boil, then drain the macaroni--I always use a 16 oz. pkg. for our family of thirteen.

Butter the bottom of 9 x 13 baking dish. Put a layer of macaroni in the bottom of the dish. Put dollops of butter on top of the macaroni. Lay slices of sharp cheddar cheese on top of the macaroni and butter. ( I like the Sargento cheese. I usually buy two 8 oz. pkg.) Put another layer of macaroni on top of the cheese. This time I put the cheese on top of the macaroni first. Then I put my dollops of butter on top of the cheese. Pour a can of Carnation Evaporated milk over the macaroni and cheese. Bake at 350 degrees until the cheese is brown.

There are times I have to add just a little more carnation milk. You want your milk to come to the bottom of the TOP layer of macaroni. Usually one can is enough, but sometimes the macaroni soaks up the milk and you have to add just a little more. I'd rather have too little than too much.

If you have a special macaroni and cheese recipe, please share it with us. When I was teaching school, we would always say how we "stole" a certain idea from another teacher. One teacher told me we don't "steal" our ideas, we "procure" them. I think that's what most of us do with recipes---we "procure" them!!!!!!!

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1 comment:

Wa Wa Waughs said...

I may have to try this for senior lunch! The only homemade kind I've ever done is from the BHG cookbook, so I'm gonna try yours!

Dawson loves ANY kind of mac and cheese, but he learned to make it from "scratch" this summer with me, but that recipe is very different.

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