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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grandma Mary’s Macaroni and Cheese Recipe

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This recipe for Grandma Mary’s Macaroni and Cheese is from Feeding Roehls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon salt
1/2 pound (about 2 cups) 2 1/2-inch macaroni
4 teaspoons minced onion
2 tablespoons butter or margarine
1 tablespoon flour
1/4 teaspoon dry mustard
3/4 cup fresh cracker crumbs (Mom used crumbled soda crackers)
4 teaspoons salt
Speck pepper
2 cups milk
1 pound velveeta (1/2 on top, 1/2 in sauce)
Directions:
Directions:
In a large kettle, boil 3 quarts water with the 1 tablespoon salt. Preheat oven to 400.

Grease 1 1/2-quart casserole dish. Cook macaroni in the salted water. Put minced onion in double boiler with 2 tablespoons butter. When butter is melted, stir in the flour, dry mustard, salt, and pepper. Slowly stir in milk. Cook until smooth and hot, stirring often.

Slice half of the velveeta into the sauce; stir until melted. Drain macaroni and turn into casserole dish; mix in sauce. Top with remaining cheese. Toss cracker crumbs over the top. Bake uncovered for 20 minutes.
Personal Notes:
Personal Notes:
My entire childhood this recipe was attributed to Grandma Mary. Then, a few years ago, Dad said it couldn’t be from her because she never would have used velveeta, so this recipe is of (sort of) unknown origin. But it’s the mac and cheese I requested for my birthday several years in a row.

 

 

 

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