The next Sunday at church I thanked Mary, and asked for her recipe. She told me to "just mix your cheese sauce with the macaroni and bake it at...". I leaned close and quietly confessed that what I needed was more along the lines of "do I cook the macaroni first?" and "how do I make a cheese sauce?" The look on her face was priceless as she considered this pastor's wife who did not know how to cook!
I lost Mary's recipe some years ago. One day my friend SueEllen and I were discussing ways to use the large amounts of goats' milk that we both had that spring, and she gave me her recipe for mac and cheese. I believe it was originally from Martha Stewart. I've sized it down - it makes four servings - and made a few small changes.
Just in case any of you are cooking-impaired like I was at one time in my life, here is how you make macaroni and cheese:
1/4 cup breadcrumbs
4 Tbsp butter, divided
2 3/4 cups milk
1/4 cup all-purpose flour
1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp black pepper
1/8 tsp cayenne pepper
2 1/4 cups grated cheddar cheese, shredded, divided (*see note)
2/3 cup grated Parmesan cheese, shredded, divided
1/2 pound elbow macaroni (2 cups before cooking)
Melt 1 Tbsp of butter in a small saucepan, then add the breadcrumbs. Stir the breadcrumbs into the butter and let them toast for a minute while stirring. Remove from heat and set aside.
Remove from heat and stir in the salt, pepper, nutmeg and cayenne pepper...
...then add the cheese and stir until it is melted. Set the pan with the cheese sauce aside while you cook the macaroni.
Pour the cooked macaroni back into the large saucepan and add the cheese sauce, mix well, then pour it into a buttered 8x12" casserole dish.
Click Here to like Oak Hill Homestead on Facebook