I nervously followed the recipe given to me and anxiously awaited the final results, as I stood and watched it cook in the oven. My white sauce didn't seem very saucy. First, it was very lumpy. After adding the milk, it seemed very runny. Then, when I filled the baking dish, I thought there was too much liquid. And to top it off, I'm not certain that I let the imitation Velveeta melt like I should have. Yikes!
I'm not sure that so many wrongs can make a right when it comes to cooking. I'm just discovering my mother's cooking thumb within in me, not to mention enjoying my latest cooking adventures. Could I really pull this off? I hate to admit that I even hightailed it over to Dillon's to buy an alternative side dish to take to the Tuesday night dinner, just in case my attempt at the Mac and Cheese dish was a flop!
In the end, I think our wonderful small group friends liked it. (And if they didn't, they sure did a great job at disguising it!)
Grandma Perry's
Macaroni and Cheese
(serves 6)
You will need:
2 c macaroni (for fun I like to do a mixture of pastas, like rotini, shells, etc.)
6 c water
2 tsp salt
4 tbsp melted margarine
4 tbsp flour
2 c milk
1 1/2 c cubed Velveeta (or the imitation stuff)
You need to:
- Boil the water, macaroni, and 1 tsp salt.
- Make a white sauce... Stir the margarine, flour, and leftover salt until blended.
- Add milk to your mixture slowly, stirring constantly, until smooth.
- Add the Velveeta and keep stirring!
- Put the drained macaroni in a baking dish.
- Pour the white sauce mixture over the macaroni.
- Bake at 375 degrees for 30 minutes.