NaBloPoMo Day 17: um, mac and cheese

I think I’ve run out of things to say about things. Apparently I’ve run out of words to use to talk about things that I’m saying about things as well! I’m just going to start writing and see what comes out. You might want to bail now, this is not going to be a classic post or anything.

My younger son’s preschool class had a “family feast” today. Basically, it was a Thanksgiving meal with all of the kids and at least one grown up from their family. It was really nice. I made my baked mac and cheese but I saw that someone brought boxed mac and cheese and I had a little twinge of anxiety that the boxed one would go and mine would be left, but it wasn’t. S even asked for seconds of mine while he still had the boxed on his plate. Since I have nothing else to talk about, really, I’ll post the recipe. This is the mac and cheese my mom always made. We most often ate it with fish sticks so that is what I like to serve it with also. She says it came from a Butoni (I think?) macaroni box but I don’t ever remember reading it on a macaroni box. I’ve also made it more of a one-dish-meal by adding a can of tuna and some parboiled broccoli. However you make it, enjoy!

My Mom’s Mac & Cheese

2 Tbsp butter
2 Tbsp flour
1 tsp salt
1 tsp dry mustard
1 1/4 cup milk
1 1/4 cup tomato juice (I use diced canned tomatoes)
2 cu (8oz) shredded cheese (I don’t put in this much cheese, but I don’t measure either)
8 oz (2 cu) elbow macaroni (I use whole wheat fussili most often)
1/4 cup buttered bread crumbs (I use panko bread crumbs)

In saucepan, melt butter. Remove from heat, blend in flour, salt and mustard. Add milk, heat, stirring constantly until sauce thickens a little and is smooth. Stir in tomato juice. Add 1 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed, drain. Combine with sauce in a 2-qt casserole; top with remaining cheese, bread crumbs and paprika. Bake at 375 degrees F about 20 to 15 minutes or until nicely browned and bubbly. Makes 4-6 servings.


8 thoughts on “NaBloPoMo Day 17: um, mac and cheese

  1. JillB November 18, 2010 / 7:04 am

    Mmmm that sounds good with the tomatoes! One of my coworkers has one of these events to attend with his daughter and they are responsible for bringing Crasins. When did the pilgrims eat those is what I want to know!

    • abigailvr November 18, 2010 / 7:14 am

      Ha! Kids love those because they have sugar added! Of course. πŸ™‚

  2. Juls November 20, 2010 / 2:51 pm

    nice recipe! I love anything with paprika. We usually make the Martha Stewart baked mac. What kind of kind of cheese did you use?

    • abigailvr November 20, 2010 / 3:17 pm

      These days I’ve been using the Colby Jack from Trader Joe’s. The Bravo farms Dutch Gouda is also incredible as mac and cheese. Yum.

      You’re not the first to mention Martha’s recipe. Maybe I should give it a try. I hate to mess with one that works, though. πŸ™‚

  3. Juls November 22, 2010 / 9:04 am

    Martha’s calls for a bechamel sauce (two kinds of melted cheese, I usually use swiss gruyer and a sharp white vermont cheddar) and my favorite part, nutmeg!

    • abigailvr November 22, 2010 / 9:07 am

      That sounds like the butternut squash lasagne I make. It has a bechamel sauce with nutmeg and fontina cheese. It’s so yummy.

  4. Jacquelyn November 28, 2010 / 8:42 pm

    Yum, I love the addition of tomato juice- have to get those veggies in somehow πŸ™‚ Thanks for sharing your mom’s recipe, I can’t wait to try it!

    • abigailvr November 29, 2010 / 8:12 am

      I hope you enjoy it, Jacquelyn! I particularly like it with the chunks of diced tomato in place of the tomato juice.

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