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Memoir Mondays: Comfort Food

2 Jun

Comfort can be found in homemade macaroni and cheese. Lots of cheese equals lots of comfort. My mother made the most fantastic macaroni and cheese. Not the kind in a box or from the freezer, homemade, bubbling with browned, wonderful cheese on top. No bread crumbs or anything exotic. Just four ingredients — macaroni, milk, cheese and butter. Put together just so, it makes magic.

Magic that soothes aches and pains — not physical ones, just those deep, scarring emotional ones.

My own children used to love macaroni and cheese — but not my homemade kind. The frozen kind — ugh. They stopped liking it that “yesterday, it was my favorite; today, it’s disgusting” way that kids have — note that this only happens the day after you make a trip to Costco so that you’ll never run out again! I hope that someday, they’ll like my homemade macaroni and cheese. Comfort food that gets handed down through generations.

In the meantime, try it yourself. It’s amazing!

Mimi’s Macaroni and Cheese

1 lb macaroni
1 T butter
20 oz sharp cheddar cheese, grated
1/2 cup of milk

Preheat oven to 350 degrees. Grease a 13×9 pan. Cook macaroni in boiling water in large pot for least amount of time on the directions (very al dente). Drain. Return to pot and toss with butter. Mix in 1/2 the cheese. Turn into prepared dish. Top with remaining cheese. Pour milk over. Cover with foil. Bake 25 minutes.

Note: Do not make mistake of covering with casserole lid — the cheese can act like the most amazing glue and you may never get that lid off that casserole dish! Seriously!

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