Tuesday, November 8, 2011

Midwest Manna

There's been a lot of talk here lately about fall deliciousness, which I've been very happy to copy to my recipe book.

When the weather turns nippy, though, my first thought (well, after chili, of course) is mac&cheese.

Here's how we like it:

MACARONI AND CHEESE AT OUR HOUSE
  • cooked macaroni
  • flour
  • salt
  • freshly grated sharp cheddar cheese
  • butter or margarine
Butter a casserole. Heat oven to 350F. Put down a layer of macs. Sprinkle with salt, flour and cheese. More macs. More salt and cheese -- If you have enough macs for a third layer, sprinkle flour on layer 2. You should end with macs/salt/cheese and no flour on the top layer. Pour in milk until you can see it through the macs.

Bake until thickened and bubbly, about 45 minutes. If you don't like brown crunchy cheese (we do), you might want to cover the casserole until the last few minutes.

If you like your mac and cheese sloppy, use more milk and/or less flour.

This is SO GOOD! Charlie doesn't like pepper, but I like pepper on it.

Marian Allen
Fantasies, mysteries, comedies, recipes

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