Macs and Cheese is (are?) one of my favorite dishes, especially since I learned how to make it myself. I have to admit, though, there’s something seductively delicious about that day-glo orange salt-flavored industrially packaged macs and cheese product that has about as much nutritional value as the box it comes in. It’s like hot, gooey Cheetos. Mmmm….
But that’s not what I’m talking about today. Today, I’m talking about MY macs and cheese; specifically, the version I made the other day.
MACS AND CHEESE THE OTHER DAY WAY
Butter a casserole dish. Or, if you prefer, margarine one.
Put down a layer of macs and spinach. Sprinkle on some salt and pepper or Mrs. Dash. Sprinkle on enough flour to cover the macs. Put on some grated cheeses. I use Parmesan, Romano, and Asiago. I know, right?
Do another layer, alternating, ending with macs. No flour on the top layer. Butter (or margarine) on the top layer. More cheese, if you like.
Now, standing so you can look down into the casserole, gently pour in milk until you can see the milk rising through the macs. That’s enough.
Bake that puppy at 350F for about an hour. Cover the top with foil to keep it from drying out. Or don’t, if you like some of your macs crunchy.
I like tomatoes in mine and Charlie doesn’t, so I heated the tomatoes separately and spooned them on top of my portion.
Good? I’ll say it was! It’s all gone, too, alas. Guess I’ll just have to make some more!
A WRITING PROMPT FOR YOU: What’s your main character’s idea of comfort food? Home made, or from the store?