I haven’t blogged in forever, and for those of you who care, I’m sorry! Life was already busy; but then, much to my surprise (and thankfulness) it got even busier! This summer there have been time when I’ve felt like I’m a pinball bouncing around the tableau that is my life…but then, I’m grateful that I’m just the pinball and not the player. God is in control of this game.
As a result, our family table and dinner time has become my family’s anchor. We have treasured the relaxing moments recounting our day and celebrating the summer. What I know is that there is nothing more comforting to the southern soul then, wait for it, wait for it, Macaroni and Cheese. Every southern woman has her tried and true family recipe for the mealtime staple, and I’m no different. In fact, I have two versions, one stovetop and one baked, and both are amazing. Pure glee erupts from my children when they learn that mac n’ cheese is the dinner planned for the evening.
My stovetop recipe is quite possibly the easiest version you could ever make. It is a recipe of 3s. 3 TBLs of either EVOO or butter, 3 TBLs of flour (cooked with the butter until slightly nutty, 5 minutes), add 3 cups of milk and cup until it begins to thicken and then add 3 cups of your favorite cheese. I always use a mix of cheddar and mozzarella, because I love the way it melts, it helps the cheddar out a little bit so the texture is velvety. If you like (and in our house we do) some cayenne pepper and nutmeg for some added depth (let’s say ¼ tsp. of each). Pour this smooth mixture over your noodles and serve to your delighted family.
Perhaps the best thing about a simple macaroni and cheese recipe is the fact that it is a vehicle for so many other fantastic flavors. Add some onions, chopped ham and wilted spinach. Or maybe in you’re in the mood for something a little smoky and you want to add some bacon, sun dried tomatoes and smoked gouda. Maybe, you are having a craving for the Hamburger Helper of your youth so you add sautéed ground beef, onions and chopped tomatoes….anything goes with macaroni and cheese, trust me. I know. I’ve done. A lot. And my family loves every incarnation.
This leads me now to my baked macaroni and cheese. Use the same basic recipe above, but add a tsp. of Dijon mustard (a little bit of acidity which changes the flavor just a bit) and 1 cloves of minced garlic to the cheese mixture. Add your cheese and noodles to a 9x12 pan and top with 1 cup fresh breadcrumbs that you’ve toasted in a pan with a TBL of butter. My breadcrumbs are usually leftover bread or buns chopped in my food processor, which makes me feel better about not wanting to make sandwiches with breadbutts (come on, you know you don’t like the heels of bread either!), and then bake in the oven at 350 until golden and bubbly around the edges.
Everyone should have a go to macaroni and cheese recipe (the box mix does not count!). Hopefully it will do for you what if does for me. It evokes the safe, memorable comfort of home. It reminds me of all the things we want to remember about our families, and what I want my own children to remember about their childhoods: rich, velvety warmth.
Next time? Dessert. Grit Pie. You’ll love me for it.
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