We have a wonderful tradition in our neighborhood called” Second Saturday”. Every month a theme is chosen by the host family and anywhere from five to fifteen families gather for a pot-luck dinner on the second Saturday off the month. There is much laughter, stories, adult beverages and just plain FUN.
Last night’s “Second Saturday” was actually the third Saturday, because of a conflict the prior week. (It happens on occasion, go figure.) Anywhoo, last night’s theme was “Diner Food” and the hosts made chicken fried steak and cream gravy. Here are the rest of the offerings:
Macaroni and Cheese
Green Beans (with bacon and onion of course)
The Mac and Cheese was mine and I make the best in the world. (I should mention that I LOVE cooking and despise baking. Baking has all that ridiculous direction following and measuring. GAAHH!! If anyone in my family comes into the kitchen and I’m baking? They ask “Who died”, assuming there is a funeral in the near future.) My Mac and Cheese gets sent out with fair frequency because it is such a great comfort food. If you’re sick or had surgery or just had a baby? It is most likely what I will bring to you. (My other specialty for the infirm is chicken soup; I’ll post about that some other time.) It is something that even finicky eaters will consume and so is great to send to families.
Of all the things I make I think my Mac and Cheese might be my most requested recipe. I can never understand why I get asked, it has to be one of the easiest things to make. Oddly enough, it might be the only thing I actually have a recipe for. I LOVE cookbooks and the Food Network, but recipes to me are a jumping off point. Every page in every book, every recipe card in my collection is marked up with changes I’ve made. Even things I invented my own self have suggested improvements. But my Mac and Cheese? Has not changed in twenty plus years.
Fannie's Mac & Cheese
1 ½ C. Elbow Macaroni
¼ C. Butter
¼ C. Flour
1 ¾ C. Milk
¼ C. Diced Onion (Precious Youngest objects to the texture of onions so I do finely grate the onion if she’s going to be eating this)
8 oz. Shredded Cheese (Colby Jack is great, but have used many combination of cheeses here. I almost always have various left over bags in the fridge and have been known to throw three different kinds in, doesn’t seem to matter.)
Salt and Pepper to taste
Cook macaroni according to package. Melt butter and sauté onion. Add flour and stir. Add milk, whisking until the sauce thickens. Stir in cheese. Season. Combine cooked pasta with cheese sauce. (Can be refrigerated at this point and baked later) Bake uncovered in a greased baking dish at 375 degrees for 30 minutes.
It is cooling off in my part of the world. If it doing the same where you are? I suggest you whip up a batch of M& C. Enjoy!