I made macaroni and cheese tonight. The homemade stuff. The kind that begins with butter and gets serious with the cheese. A whole bunch of cheese.
The kind of macaroni my kids snub with wrinkled noses because it doesn’t taste like the box kind. Or as my daughter put it after the taste test, the kind she couldn’t tell if she liked or not.
Only she decided she didn’t. But it took three bites.
Which just meant more for my thighs. By which time I jiggled up from the table and got seconds.
My kids, meanwhile, sang the praises of Annie’s mac and fake-cheese. And for a moment, there wasn’t an unpleased palate at the table.
Until…
until I mentioned the salad.
Jeanne,
I love this and so remember those days. Bob’s mom had a rule that the person who complained about dinner prepared the next meal. “Get ready peanut butter and jelly. Here we come” :0)
Carolyn
Jeanne,
I know your children were complaining but I was glad to hear they sampled your dish.
Here is a recipe from Paula Dean
Creamy Macaroni and Cheese
2 cups uncooked elbow macaroni( an 8-ounce box isn’t quite 2 cups)
4 tablespoon (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1(10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low and cook for 3 hours, stirring occasionally.
This is a good company dish.
Love,
Jan
Thanks, Jan…sounds amazing!