[Denise M. Baran–Unland - firstname.lastname@example.org]
Macaroni and cheese
I didn't know how to cook before my first marriage. But I really wanted to learn. One of my goals was to make everything from scratch, and we came nearly close.
When you know nothing about cooking, the whole concept is hard. Once I realized following a recipe was no more difficult than following package directions, I began the adventure, tackling easy and difficult recipes.
I adapted this recipe for macaroni and cheese from the La Leche League Cookbook "Whole Foods for the Whole Family." I made it for the first time in 1982 when my oldest was about eight months old, and I've been making it ever since.
Each time I've made it, I've added more bacon. And each time, he tells me to add more.
Here's how to make it.
For every cup of cooked macaroni, add one cup of homemade cheese sauce. I use this proportion because we make ours in large quantities (think "covered roasting pans").
If you've never made a homemade cheese sauce, you start with a simple white sauce,
Melt two tablespoons butter and then whisk in two tablespoons flour, brown lightly, and then add one cup of milk, stirring all the while until thickened. Salt to taste.
Then add at least four ounces grated cheese, your choice. Sharp Cheddar gives the most intense cheese flavor.
Pour the sauce over the cooked macaroni, mix, and then bake, covered, in a 350 degree oven until heated. Optional topping: melt some butter, mix in bread crumbs and Parmesan cheese.
Uncover macaroni and cheese, sprinkle topping over it, and bake, uncovered, for the last 10 minutes.