MISS ITUREA’S MACARONI AND CHEESE

[electrolux137]

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<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">Okay, so I am pretty much a macaroni and cheese aficionado. I’m just crazy about it and have had many varieties of it over the years. And I’ve made many different kinds of it, some great, some lousy, and some just too much work for comfort food.</span></p>
 


<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">Well, I came across this recipe today that an elderly lady from my former church had scribbled out for me after I kept pestering her for it. She made THE BEST macaroni and cheese I’d ever had, but she was coy about sharing the recipe. She finally gave in and gave it to me one day when she invited me to her home for lunch with her and her sister.</span></p>
 


<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">Then I forgot I had it until I came across it today, tucked inside one of my cookbooks. I just had to make a batch, and here it is.</span></p>
 


<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">Not only is it THE BEST macaroni and cheese I’ve ever had, it’s also the easiest to make – other than the instant kind in the box with the neon orange cheese powder. (Horrors!!)</span></p>
 


<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">I’m happy to share recipes, so here ya go.</span></p>
 


<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">The one thing I’d change is the bread I used. It was densely textured whole-grain bread that really didn’t make great bread crumbs – the bread clumped up into little, well -- clumps. It tastes just fine, but didn’t make the crisp crust I was looking for. Next time I make it I’ll use panko bread crumbs.</span></p>
 


<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">MISS ITUREA’S MACARONI AND CHEESE</span></p>
 


<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">5 cups cooked macaroni - (approx. 4 cups uncooked)</span></p>
<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">5 tablespoons butter, melted</span></p>
<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">More butter for greasing casserole pan</span></p>
<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">2 eggs, slightly beaten</span></p>
<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">1/2 teaspoon salt (or to taste)</span></p>
<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">3 cups milk</span></p>
<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">6 cups shredded sharp cheese, divided 4/2</span></p>
<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">1 cup freshly shredded sharp parmesan</span></p>
<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">1 cup lightly toasted bread crumbs</span></p>
<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">Paprika for garnish</span></p>
 


<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">Cook the macaroni as directed on package. Do not overcook it. Thoroughly drain in a strainer when done. (Do not rinse.)</span></p>
 


<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">Place macaroni, butter, salt, milk, and 4 cups of the cheddar cheese in a large casserole dish liberally greased with butter. Mix the eggs in a bowl first and then stir into the mixture. Gently mix it all up.</span></p>
 


<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">Cover tightly with aluminum foil and cook for 45 minutes at 350 degrees. </span></p>
 


<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">Uncover and add the remaining cheddar cheese and the parmesan cheese across the top. Sprinkle on the bread crumbs. Dust with Paprika.</span></p>
 


<p class="MsoNormal"><span style="font-size: 14pt; font-family: 'Traveling _Typewriter';">Bake uncovered for another 15 minutes. Yield: 6 to 8 servings.</span></p>
<p class="MsoNormal"> </p>[this post was last edited: 2/28/2016-22:00]

 

[electrolux137]

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btw does the font in my above posting look alright to everyone? It's a vintage typewriter font that I use in MSWord. When I copied and pasted my recipe from a Word document, surprisingly it copied the font as well. But I wonder if it's displaying correctly if others don't have that font. Here's a screen shot of what it's supposed to look like.


 


 

 

[jodan3399]

Thank you for the recipe!!!

Mac and cheese is my favorite, and this sounds like a winner.

I don't have that font, but it's displaying fine...it will just choose a default font I believe.

 

[kenkart]

I remember her well...

From my visit years ago, a very nice lady.I will have to try this, sounds good!

 

[vacerator]

So easy too!

No need to make a white sauce first.
A bit heavy on the butter though.
I wonder if it would work with low sodium cream of mushroom soup, for those trying to keep it lighter? Maybe omit the eggs, or use the whites only?

 

[electrolux137]

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Well, macaroni and cheese is not exactly a dish for folks who are counting calories! Yes, I know, I should be ... and  actually I have lost a fair amount of weight this year. But occasionally I get that itch in my tummy that 0nly mac-n-cheese will scratch...

 

[suckolux]

Charles, just pass the spoon, a large one! No need for a plate, looks great!

 

[vacerator]

Pasta is,

my main weakness with food.

 

[ralph123]

Vacerator - maybe you should try this one. See link. here are the ingredients:

NGREDIENTS
10 ounces dried macaroni (or about 2⅔ cups)
1 cup peeled/diced yellow potatoes (or russets)
¼ cup peeled/diced carrots
⅓ cup chopped onion
¾ cup water (preferably use liquid from pot of boiled veggies)
½ cup raw cashews
¼ cup coconut milk
2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice
¾ to 1 teaspoon salt (or more to taste)
¼ teaspoon garlic powder
1 pinch cayenne pepper (optional)
1 pinch paprika

http://veganyumminess.com/creamy-vegan-mac-and-cheese/

 

[kenkart]

Wasnt it Itureia

That made the really good salmon croquettes????

 

[electrolux137]

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Yes, that was Iturea. She was a really good cook but, typically, very self-effacing. She'd put a plate in front of you and say, "Well, I know this is going to just be awful so you may as well just scrape it into the garbage." Of course, that was ridiculously not true! Her cooking was fabulous.

 

[kenkart]

If I remember

She had a Hammond B3, and played some in Church.

 

[electrolux137]

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Yes, that's her. She also had a huge dressing room full of gowns and dresses on one of those circulating tracks like dry cleaners use, and a closet full of wigs on wig stands!

 

[electrolux137]

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Here are a couple of photos of Iturea, May God Rest Her Soul. She was a dear, dear person.

 

[miskini]

Looks great

I'm gonna have to try this one. I tried your French toast recipe, it was great.