I often reach out to friends that are eager to share their family recipes and the stories that accompany them. Our friend Carol passed this family recipe on to me. This was the only Macaroni and Cheese that her mother made. I believe she served it often, according to the family. Carol shared a photograph of the bowl, the "iconic bowl" that it was always served in. I believe it was the only bowl she served it in and that makes this story very special, to be able to pass down the recipe and the memory of the bowl. I've included a picture of the bowl and a quote from her grandson, Ryan. I certainly remember my Grandmother's famous Potato Salad and the large tan crock bowl that she served it in. I've had this recipe for quite awhile but I misplaced the photograph of the bowl, so I hesitated to post the recipe. Somehow it just didn't seem fair to post the recipe alone. Yesterday, while I was editing photographs, I came across the picture of the bowl that I thought I had lost.
I asked Carol to tell me something about her memories of this recipe and here's what she shared with me.
" The Grand Kids always fought over the leftovers, well, not just the kids. Ha! Also, originally my mother used black pepper, but my son, who is now 36 years old and quite a cook himself Ryan Wicker, didn't like the looks of black pepper, so she started "sneaking in white", as she said. She is 85 now and in good health but she doesn't like to cook much anymore, so I usually make it. "Carol said "I think the onion is the secret ingredient."
Thank you Carol, Ryan and Grana for allowing me to share your story!
I happen to love Macaroni and Cheese. I look forward to making Grana's recipe!
|Ryan said, "this is one of Grana's bowls the M & C was delivered in|
every Holiday. I was lucky enough to snag it out of what we
in the family call, the Vault."
" It's a well loved Pyrex."
Here's what you'll need:
Preheat the oven to 375 degrees
A 1 1/2 - 2 Quart Casserole Dish, buttered well.
Cook and drain 1/2 pound of Large Elbow Macaroni.
3 TBS Minced Onion
3 TBS Butter
2 TBS Flour
3/4 tsp Salt
A pinch of White Pepper
2 C Whole Milk
3/4 pound of Velveeta Cheese, divided.
Finely minced Chives
Minced fresh Parsley
Put the drained Macaroni into the buttered Casserole Dish.
Melt Butter in a Saucepan and add Onion.
Cook and stir until Onion is softened.
Salt and Pepper
Stir for 1 minute until the flour is moistened but do not boil.
Slowly stir in Milk and cook until smooth, but do not boil.
Cut 1/2 pound Velvet into chunks and stir into sauce until melted.
Pour Sauce over the Macaroni.
Add thin slices of remaining Velveeta over the top of the Macaroni.
Bake about 20 minutes.
Sprinkle with Chives, Parsley and Paprika if desired.
Peace in the Kitchen!