Macaroni and cheese is definitely one of my all time favorite comfort foods. It doesn’t matter whether it is served as a side dish or a main dish. I am all for it.
When I was growing up, my mother made mac and cheese from scratch. She didn’t serve it any other way. Of course, mom knew about boxed macaroni and cheese sold in grocery stores, but she preferred to make her own.
I think the main reason my mother prepared her oven mac and cheese recipe was because it was mouth-watering, down home, amazingly delicious. I also think it reminded her of a time when she was a little girl growing up in Mississippi with her family.
Like then and now, food was the center of family get togethers and special events such as weddings, birthdays, and baptism celebrations. Those were cherished times that were always treasured and held in a special place in the heart.
There was no denying the distinctive taste of macaroni and cheese made from scratch or its place in our family’s rich history.
My mom’s homemade mac and cheese recipe was passed down from several generations starting with her maternal great grandmother. It is one of our family’s hallmark recipes. It is smooth, creamy, and pairs well with just about every vegetable under the sun.
I usually serve my mac and cheese with fresh collard greens, fresh green beans or fresh steamed broccoli along side crispy fried chicken, golden brown catfish nuggets or crunchy jack salmon or whiting. Talk about good eating. You can not go wrong with any of the aforementioned. I assure you.
Whenever we have a family get togethers for holidays, special days or just because days, mac and cheese is one of the many items on the menu. It never fails, during the planning stages of a gathering a family member will ask me, “Are you making the macaroni and cheese?” as a joke because they know it is already on the menu.
Mac and cheese is also on the menu for Sunday dinners, too. You know those big fancy meals served on the lace covered dining room table after church, the kind that has you racing home after service because you can’t wait to say grace and enjoy it. Yes. That is what I am talking about.
You know how sometimes, when you ask friends and relatives about a lip smacking good recipe, they will say, “Oh that’s a secret family recipe.” And they will not give it up no matter how hard you cry or how long you beg for it. The answer is always a resounding, “No.”
Well, I am not going to do that to you. I am going to give you my homemade macaroni and cheese recipe. Not my mom’s, but mine. Enjoy!
1 CUP OF LARGE ELBOW MACARONI
1 CUP OF SMALL ELBOW MACARONI
1 TABLESPOON BUTTER
2 (12) OUNCE CANS PET EVAPORATED MILK
1 (10.5) OUNCE CAN CAMPBELL’S CHEDDAR CHEESE SOUP
2 (8) OUNCE BAG OF KRAFT FINELY SHREDDED TRIPLE CHEDDAR SHREDDED CHEESE – WHITE CHEDDAR, SHARP CHEDDAR, AND MILD CHEDDAR
1/2 CUP SHREDDED GRUYERE CHEESE
1 (8) BAG SARGENTO MEDIUM CHEDDAR CHEESE SLICES
1 TEASPOON SMOKED SEA SALT
1 TEASPOON GROUND BLACK PEPPER
1/2 TEASPOON GARLIC POWDER
1 LARGE EGG
PREHEAT OVEN TO 400 DEGREES FARENHEIGHT
COOK MACARONI ACCORDING TO PACKAGE INSTRUCTIONS
MELT BUTTER OVER MEDIUM HEAT ON STOVE
IN LARGE BOWL ADD MACARONI, MELTED BUTTER, EGG, GARLIC POWDER, BLACK PEPPER, SMOKED SEA SALT, CAMPBELL’S CHEDDAR CHEESE SOUP, AND PET MILK. STIR VERY WELL.
POUR MIXTURE INTO BAKING DISH
SPRINKLE SHREDDED GRUYERE CHEESE OVER THE TOP
ADD SIX SLICES OF MEDIUM CHEDDAR CHEESE ON TOP
COVER WITH NON-STICK ALUMINUM FOIL
BAKE FOR ABOUT 20 MINUTES
REMOVE FROM OVEN
REMOVE ALUMINUM FOIL