Mac and cheese. It's the name of my blog, and one of my favorite foods. But only if my Mom makes it. Or someone else makes it in the Southern style and it comes close to Mom's. It has been known to happen.I started this blog off with a recipe post for my Mom's mac and cheese. The only thing is that there are no measurements to the recipe, and that makes fixing any dish a tad difficult if you're not familiar with the end results.
There still are no measurements, but I thought I'd illustrate the recipe in way too many step-by-step pictures, you know, all Pioneer Woman-like. I learned this recipe by watching and now you can, too.
At home for Thanksgiving, I snapped away as my Mom made mac and cheese one evening. Take it away, Mom!
To start with, being a cute, little ol' mom increases the odds of this dish coming out bangin'.
Cube some sharp Cheddar cheese into a casserole dish.
Add some flour.
Add some butter or margarine.
Add one or two eggs. She added one to start.
Add salt and pepper.
Add still-warm, cooked noodles and give it a stir. The heat from the noodles and the stirring will melt the butter.
You know, one more egg and a little more cheese will do the trick.
Add milk.
It's more milk than you think. The noodles are almost covered by the milk.
Slap it in a 350 degree oven until it comes out bubbly and slightly browned.
Give evil glares to the person who went in for thirds, not leaving you much to eat the next day.
13 comments:
You're killing me, Taylor! KILLING ME! Looks awesome. I'm going to make this for my Christmas feast. Looks simple enough and can easily be increased to feed a crowd.
DWA- FYI, low-fat milk will work just fine in the recipe.
Well I'll have none of that! hehe...
I've got about 25 family members coming on Christmas and I won't be altering a perfect, homey, Southern recipe like REAL Mac & Cheese just to stick to my pitiful little diet. No siree! I'll be using whole milk and real butter! For me, I'll just crank the treadmill up a bit and stay on it for an extra 15 minutes the next day...the pains I take!
Thanks again for this recipe. I'd read the original several years ago and must admit the "no measurements" thing kind of left me perplexed. But your photographs do the trick and fill in any gaps or questions I had left!
dwa - This one had low-fat milk, and no one was the wiser. Just don't try to pull it off with low-fat cheese if it's for a crowd.
Your mom's macaroni and cheese looks like my favorite type. Thanks for the photo tutorial. I'm looking forward to making this very soon.
I made this and it was incredible! I have not had macaroni and cheese this good in almost 10 years. Merci.
amber p - Oh, wow! Very brave of you to make a recipe from pics alone. Glad you love it as much as I do.
Looks delicious! And your Mom is crazy adorable!
I've made this a couple of times (with my mom, even!), and it turned out quite well (especially with sharp cheddar). Thanks so much for posting this!!
I LOVE mac and cheese! I already have 4 great mac and cheese recipes in my arsenal (one is very creamy and baked, one is drier and baked with no real sauce- like my grandmother made, one is made on the stove top and very creamy, and the last is made on the stove top too but you just mix up the sauce ingredients in a bowl and dump it in the pot with the hot cooked noodles to cook), but I'm always happy to try a new recipe. I like the idea of cheese chunks. Yum. I will report back after making it probably sometime next week.
I made this tonight finally! It turned out perfect except it could have used a little more flour. I wrote down how much of everything I used if anyone is interested in exact measurements. Will definitely make it again, just with another tablespoon or so of flour. Tastes great anyway and I'll bet sauce part in the leftovers will be thicker.
I just made this - omg it was FANTASTIC. My new go-to mac and cheese recipe. I can't believe how easy it is!
Made this and it turned out great! I only used one egg. Best mac and cheese recipe I came across yet. Yummy!
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