This was the Mac and Cheese I grew up on in the 1950's. It was so good! Their are probably as many different recipes as there are Grannys and Moms. This is the way we did it, but instead of heating the milk in a pan we used a round 1.5 qt glass Casserole with matching lid. We put a layer of pasta in the bottom, layer the Velveeta (AKA: Pasteurized Cheese Product) and repeat noodles and cheese layers three times to fill. I also add extra cheese on each layer depending on left-overs in the cheese drawer. This time I added some shredded Mozzarella, a broken up slice of Pepper Jack and some Romano grated on each layer. It was spicy! In the past I have used mustard flour, Worcestershire sauce or different cheeses. It's great with Swiss, but I didn't have any. The third layer of cheese is on the top (to brown later). Finally I pour enough milk over the whole thing till it comes about half way up the casserole dish. Cover and cook for about 45 minutes, then remove the lid, raise the oven to 400F and brown 15-20 minutes (depending on your oven). One reviewer commented his dish was 'curdled'. No, the interior is a melted mix of cheese, milk and noodles, but doesn't get creamed as a Bechamel does. That's why I like it! It's 'rustic'! Thanks Jayde...and to all of you who make all those changes and additions-keep it coming! I love folks who know how to play with their food!
Was this review helpful?
0 users found this review helpful
This was the Mac and Cheese I grew up on in the 1950's. It was so good! Their are probably as...