Tuesday, July 21, 2009

Macaroni and Cheese.....My First True Love

Once upon a time there was a girl who loved macaroni and cheese....more than any other food in the world...

Macaroni and cheese has always, always, always been my favorite food. My earliest memory of macaroni and cheese is not actually eating it but writing about it. In kindergarten we all had to write a storybook and then the ladies in the library actually bound them into books for us. Well we had to write a section "About the Author" which included things we liked. And of course I wrote that I loved macaroni and cheese.

When my friends would come over for lunch on a half day of school, they always knew what they would be eating, and I think one of them even asked me once if we could have something besides macaroni and cheese. I am sure that idea was quickly shot down.

As I grew older, I think people thought I would outgrow my love for macaroni and cheese, but they were wrong. I only came to love it more. But recently, I realized that I had never made homemade macaroni and cheese myself. How could this be?? I had to correct the problem right away.

This is how it turned out...

Stove-top Macaroni and Cheese (from Evil Shenanigans)
Serves 4-6
  • 8oz macaroni
  • 1 tablespoon butter
  • 6 oz evaporated milk
  • 6 oz freshly grated cheddar cheese
  • 1 egg, beaten
  • 1 teaspoon dry mustard powder
  • 1/4 teaspoon red pepper
  • Hot sauce, to taste
  • Salt and pepper
Boil the pasta according to package directions, but reduce the cooking time by one minute. Drain and pour back into the cooking pot.

Over medium-low heat, add the butter and stir until melted.

Mix the egg, milk, and spices and pour over the pasta. Stir until it begins to thicken, about three to five minutes.

Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next.

Now I am a fan of all kinds of macaroni and cheese, but I think that perhaps I should stick to eating it and not cooking it. It just wasn't what I had hoped for: not creamy enough, not cheesy enough. I think it was operator error and not the recipe that ruined it, because Evil Shenanigans' mac and cheese looked delish! Soooo, I think I will wait awhile before I try another macaroni and cheese recipe and just stick to the good 'ol Kraft Deluxe that has never done me wrong.

Speaking of Kraft, stop by their website Share A Little Comfort. With one click you can help Kraft donate 10 boxes of macaroni and cheese to Feeding America!! You can click once per day, so stop by often! Also, if you love Kraft macaroni and cheese as much as I do, they have COUPONS you can print! Yay!

Well, if you've made it this far thanks for putting up with all of the macaroni talk.

And the girl and macaroni and cheese lived happily ever after...The End.


P.S. The cutest cupcakes I have ever made (thus far) coming up tomorrow! :o)


  1. sorry to hear that didn't turn out that great. i have to attempt the homemade and i'm going to try ina garten's recipe of which i've heard excellent reviews (martha stewart and alton brown have really good ones too apparently). here is another well received recipe from the NYT: http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/

    post the cupcakes!! : p

  2. Here's a quick and easy method that must be a Texas favorite because when my husband and I married 28 years ago his mom was surprised I knew how to make it. And we grew up clear across the state from each other.

    It's kind of an Eyeball method, as in you don't measure anything, just eyeball it.

    For two people I use 3 handfuls elbow mac (not the tiny kind or the jumbo... just the standard size.) Back up... you need to get the water boiling in a good size pan, throw in some salt and a splash of olive oil.

    Once the water is boiling drop in the macaroni, stir it a couple of times so they don't stick together. After they are "all dented" as my kids would say, drain and return them to the pan. Add a tablespoon of butter, and about 1/4 pound of Velvetta. You have to use Velvetta, nothing else will work (this is why they used the evap milk and all that other stuff, trying to get to the Velvetta in a round about way...) Add milk a little at a time as the Velvetta melts and stop adding milk when you have the creamy consistency you like. Simple as that! You can dump it into a casserole dish and sprinkle grated cheddar on top and some paprika and pop it into the oven till the cheese melts, but most of the country boys around here like it right off the stove top. And it's great to disguise broccoli with!

  3. Sweetie: I will have to check that out, thanks!

    Jomamma: Thanks! Sounds easy enough, I'll give it a try!

  4. I found your blog today while clicking through the newest links on the Foodie Blogroll and added you to my favorites.

    I just made macaroni & cheese last night as it so happens, and it is funny that you should mention the blue box. My daughter only likes the blue box stuff too, although the version I just blogged about is the one homemade type she will eat.

  5. another mac and cheese post for ya!