In case you didn’t already know, my Mema makes the BEST macaroni and cheese. Seriously, instead of birthday cakes every year I got a big bowl of her mac and cheese that she has cooked in the same green casserole dish for as long as I have been alive. Now that I finally have a full kitchen big enough too cook again, I decided my first home cooked meal in the new house should be something that feels home-y, so Mema’s mac and cheese it was. I also knew my husband would want more than just mac and cheese for dinner, so I decided to take her recipe to the next level and add some meat and veggies to make it a meal. Thus, Mema’s Mixed Up Mac and Cheese was invented last night:
Mema’s Mixed Up Mac and Cheese
Ingredients
8-10 oz of elbow noodles (whole wheat if you choose)
16-20 oz. of EXTRA SHARP cheddar block cheese (2% if you like, but the ‘real’ version is creamier)
8 oz. of Evaporated Milk (Fat Free if you prefer healthier)
1 Large Egg
6-8 slices of turkey bacon (or regular bacon/ham, but I don’t eat Pork)
1.5 cups of steamed broccoli
About 2 TBSP of butter or margarine (I use Blue Bonnet Light)
Salt/Pepper
Directions
Heat oven to 400 deg.
Boil elbow noodles per package directions until al dente
While noodles are boiling, shred cheddar cheese into a large bowl and set aside
In a separate bowl, combine evaporated milk and egg together and whisk until egg is completely mixed throughout (otherwise you end up with chunks of egg in your casserole, ick)
I laid the turkey bacon on a parchment covered cookie sheet and baked for 15 minutes in the preheated oven (you can also microwave if you prefer)
I bought a package of broccoli from the farmer’s market that could be steamed in the bag in the microwave
Once the noodles are cooked and drained thoroughly, I like to fold in the butter and let it mix in with the noodles
Then begin layering noodles, bacon, broccoli and cheese in a round 2 qt. casserole dish and sprinkle salt/pepper on top of each layer. Make sure to reserve enough cheese to generously cover the top of the casserole dish and pour egg/evaporated milk mixture over top of the casserole.
Bake casserole uncovered at 400 deg. for 25 – 30 minutes or until cheese is browned on top and ENJOY! If you prefer regular ‘ole Mema’s mac and cheese, just omit the bacon and broccoli or try other creations of your own~
September 15th, 2009 at 4:39 pm
cool recipe. thanks for sharing
September 15th, 2009 at 4:40 pm
I’m looking forward to making this soon. One of my girl friends will be in town in a few weeks and she LOVES mac n cheese. I will surprise her by trying out your favorite version!!
September 15th, 2009 at 4:43 pm
Oh my goodness that looks amazing!!! Thanks for sharing your Mamas best!!
September 16th, 2009 at 11:25 am
Darn, now I want mac’n'cheese for dinner! If I give in it’s going to be the good ol’ blue box variety though.
September 16th, 2009 at 9:22 pm
She(Mema) has been using that same casserole dish for at least 50 years to make mac and cheese. I wonder how many pounds of mac and cheese that dish has held?
September 18th, 2009 at 8:57 am
[...] that can go in the oven. heat your oven to 375°. When water is at a rolling boil, add a box of elbow noodles, spirals or other happy, short shape of creamy sauce holding pasta. Cook until al dente and drain [...]