Mac & Cheese
When we eat something particularly good, John asks me to write it down. Five stars. Make a note.
I bookmark the recipe page. I copy it into my recipe folder onto the computer. It rarely comes up again.
No longer, I say.
From now on the “write it down” things are going into our Recipe list on the toolbar above.
Here’s the first. A Southern mac and cheese straight out of a Paula Deen kitchen. It surfaced for the first time in our lives at my grandmother’s memorial service a few years ago. It’s taken on a life of its own, different versions showing up at the family table every Christmas. It’s good. Really good.
RUBY LANDRUM’S MAC AND CHEESE
1 Box elbow macaroni, (16 oz.)
1 Can mushrooms, chopped
1 Can cream of mushroom soup, undiluted
1 Cup mayo
¼ Cup chopped bell papper
¼ Cup chopped pimento
¼ Cup chopped onion
1 Pound cheddar cheese, sharp, mild or combo
1 Box of Sociables or blue cheese crackers, crushed (Cheez-its are also awesome!)
2 Tablespoons or a whole stick of butter.
Cook macaroni until barely tender.
Mix soup, mayo, bell pepper, onion and mushrooms thoroughly.
Drain macaroni and stir in grated cheese.
Pour soup mixture over macaroni and cheese and mix thoroughly. Place in baking dish.
Melt butter in small pan and add crushed crackers.
Sprinkle crackers over top of casserole. Bake at 375 degrees for 25-030 minutes.
