The Greatness of Macaroni

Back home, life is normal again. Or as normal as it gets here. I had an email today from a friend asking for my macaroni and cheese recipe. On a fundamental level, perhaps macaroni is the perfect food. Cheese and pasta. Yummy. And usually children will eat it, always a culinary plus around here. Although last night Will decided the macaroni (not to mention the beef tips I sautéed in soy sauce) looked like poison and cried until Chris made him a peanut sandwich (i.e., peanut butter and jelly).

Crockpot macaroni and cheese
(This is the best recipe, but obviously you need a crock pot. I understand not everyone has this miraculous device, but I’m sure I don’t believe it. This recipe is my sister-in-law Shari’s father’s—so it’s a few degrees removed. Parenthetical commentary is mine.)

12 oz macaroni (oh, what the hell. What size box do you have?)
16 oz sharp cheddar cheese (obviously that’s easier if grated. again, it’s a question of what size hunk you have in the fridge. the bigger the better)
12 oz evaporated milk
1.5 c milk
1 tsp salt
.5 c melted margarine (or butter. I generally leave this out or at least reduce the amount. it’s very good this way, but sort of swimming in fat. like leaving the butter out helps)
2 beaten eggs
4 slices American cheese (or more than that)

In the crockpot, stir together everything but the American cheese (stir, don’t layer). Then layer the fake cheese on top. Cook for 4 hours on low or 2 hours on high.

Mama’s macaroni and cheese
(This is the recipe I used until Matt married Shari and I abandoned my culinary heritage.)

4 oz package of macaroni (or again, whatever!)
“cheese to taste” (typical of my mother’s cryptic recipe writing. she writes down a recipe and then completely changes it when she cooks. she’ll call me to give me a recipe, read it to me, and as she says 4 oz of macaroni, then she says “I usually buy that brand that comes in the green box, you know the one that’s cheaper, and it’s not the biggest size but the next one down. And then I leave out the cheese and put in basil instead.” or whatever wacky thing she does to the recipe. it’s always good though. regarding this one—since I seem to be doing that too now—I usually use either a half or a whole of the big hunks of kraft extra sharp cheddar, depending on how long I want to have leftovers.)

Layer the noodles first then cover with cheese and repeat for at least two layers, ending with cheese on top.

Mix 1 c milk or carnation evaporated milk with one egg and a “shake” of dried mustard (Coleman’s). Pour over the cheese.

Bake at 350 degrees for 30 minutes or until not juicy in the center.