Wednesday, March 24, 2010

Comfort Carbs for Children

Mother Nature went bi-polar on us in the midwest, so on what became a rainy, gloomy day Marge & I whipped a little something that the Culinary Arts Institute (c) '65 just knew the children would love:
Macaroni & Cheese au Gratin
[it's a bit of a 12 step program to complete, so plan to hang close to the kitchen for a while, perhaps with a special mommy cocktail in hand]
Thoroughly grease a 2-qt casserole.
Grate and set aside
1/2 lb Cheddar cheese [about 2 cups, grated]
Melt in a small skillet
2 tablespoons butter or margarine
Stir in and set aside
1/2 cup [about 1 slice] fine, dry bread crumbs
For Macaroni - Heat to boiling in a large saucepan
3 qts. water 1 tablespoon salt
Add gradually
2 cups [8oz pkg] uncooked macaroni
Boil rapidly uncovered, 10 to 15 minutes. Test tenderness by pressing a piece [that's what he said] against side of a pan with a fork or spoon. Drain by turning into a colander or large sieve.
While macaroni is cooking, prepare a Thin White Sauce [was that a band in the 70s?] - Melt in a saucepan
2 tablespoons butter or margarine
Stir in all at one time
2 tablespoons flour 1 teaspoon salt 1/2 teaspoon monosodium glutamate [children love msg!]
Heat until mixture bubbles. Remove from heat and gradually blend in 2 cups milk
Return to heat and bring rapidly to boiling, stirring constantly; cook 1 to 2 minutes longer. Cool slightly. Stir grated cheese all at one time into slightly cooled white sauce. Blend cheese sauce mixture with cooked macaroni and turn into casserole. Sprinkle buttered crumbs around edge of casserole.

Bake at 350 degrees about 20 minutes or until crumbs are lightly browned.

I went by the book on this. But I'm starting to judge the tastebuds of the 60s because it was a bit bland - but still carby and rich, so of course I spooned up a more-than-ample serving for myself, and the kids gave it a thumbs up. Next go-round I'll add some snazzier cheeses, lots of pepper, spinach and an extra tablespoon of butter [what the hell!]. Now slip on your houseshoes and stir up something just as comfy for yourself.


  1. Boy does that look sure beats the Stuffed Cabbage i had tonight...LOL Dianne

  2. I love mac and cheese, especially when I'm counting carbs and fat grams. Makes me feel like a real bad girl. I smother the top with homemade butter saturated croutons made with a rustic very high calorie french bread. Grab a giant bowl and jump on the back of a Harley...bad to the bone.