You might think macaroni and cheese is hearty enough, and you wouldn’t be wrong. But here’s how I make it.
MomGoth’s Hearty Mac And Cheese
- cooked macaroni, drained
- salt and pepper
- grated cheese
- protein (like cubed cooked chicken or bacon crumbles or cooked ground beef)
- milk and/or cream
- butter or margarine
Butter an oven dish big enough to hold your macaroni.
Layer macaroni, salt and pepper, several tablespoons of flour, grated cheese, and protein, then again until almost everything is gone and you end with one last layer of macaroni and top with cheese.
Pour in milk and/or cream until you can see the liquid come up at the edge about half-way up the layers.
Dot the top with butter or margarine.
Cover with foil. Bake at 350F for about half an hour. If you like the top crunchy, take off the foil and let it bake until the cheese on top is browned. Remove from the oven and let it rest for about 10 minutes.
Sometimes I like to add drained diced tomatoes to the layers, too.
This time, I also added shredded cheese to the top after baking. I took this picture before that cheese had melted because I was afraid I would forgot the picture in the feeding frenzy that was about to follow.
#4 Daughter and I dug in, and we had the leftovers the next day.
If you wanted to make this vegetarian, you could leave out the protein and include steamed veg instead.
A WRITING PROMPT FROM ME TO YOU: Write about macaroni, as a food, as an art material, as a clothing style (look it up), or in whatever way you choose.