My Gram's Mac n Cheese!

My Gramma June would be 91 now if she were still with us. She left us in April 2012 and not a day goes by that I don't feel her absence. Time has, of course, healed the pain of her passing for me, but I still miss her. I get tears in my eyes when I think of her most times......just like I have right now. I know she lived a full life and when she left she left behind the pain she was in. For that I am grateful. I choose to think of her reunited with my Grandpa and they are at a barn dance. They used to put on the best ones I've ever been to!

 

Gram's was a superb cook. A lot of her recipes aren't written down. Her Mac & Cheese Recipe is that way. I learned it by simply watching her over many years make it (as my mouth watered). This will really bug those of you who need a step by step recipe, but I'll do my best to explain it in detail.

 

My brother and I loved her Mac & Cheese. The nice thing about being able to make her recipes is that I feel close to her and I am keeping her memory alive. I have fond memories of coming in from cold weather to her hot, homemade Mac & Cheese.....Yum!

 

June's Mac & Cheese

 

  • Half Stick of Butter (not margarine)

  • Flour - 2 TB

  • Minced Onions (optional)

  • Milk (I use 2%) - 2 cups

  • Macaroni 

  • Velveeta (I used the 2% Milk kind) - large block

 

1. I use an entire box of Macaroni when I make this. Put a pot of water on to boil and get your Macaroni going. Once boiling add your Macaroni. *I cook the pasta while I am making the cheese.

 

2. Melt the butter in a saucepan over medium. Stir until melted with a spatula so it doesn't burn.

 

3. Add 2 Tablespoons of flour. Stir it in good making sure there are no lumps. Keep stirring until it bubbles and turns a bit golden.

 

4. If you want a little added flavor toss in a teaspoon of minced onions (more if you like onions) and simmer for a bit.

 

5. Add 2 cups of milk. You may need a whisk at this point. Make sure your butter and flour are completely mixed in and no lumps are present.

 

6. Add salt and pepper.

 

7. Cook over medium heat, stirring constantly until it begins to bubble.

 

8. Add you Velvetta. I cube it up and I normally use half of a large package of it when I make this. Allow it to melt while constantly stirring. You may want to remove it from the heat while doing this. If you need more heat, put it back on. Be careful not to burn the bottom (I've done this and it's a nightmare to clean not to mention that it changes the flavor completely).

 

9. Once completely melted combine with drained macaroni.

 

10. Taste.....add more salt and pepper if needed or even a dash of Lawry's. Serve hot. This is so yummy! It keeps well too and can be warmed up for another meal the next day or so. Enjoy!

 

 

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