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Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Myles Bundy


pasta (shells, macaroni - cook's choice)

cheese (sharp or extra sharp cheddar, Monterey Jack, Parmigiano Reggiano, whatever you have)

bread crumbs, seasoned with olive oil and herbs

butter, flour, skim milk, cream, salt (optional)
Tabasco sauce
cayenne pepper


Make a béchamel (a medium thick white sauce). Add a few drops of Tabasco Sauce and a sprinkle of cayenne pepper. Stir in several different grated cheeses (be generous!). Cook over low heat, stirring, until cheeses melt.

Under cook the pasta in salted water. Drain.

Mix the hot pasta with the cheese sauce and put it in a shallow casserole. Add a little grated cheese to the top (Gild the lily!). Add a thick layer of seasoned breadcrumbs on top of the cheese.

Bake at 350º until it bubbles and the breadcrumbs are brown.

This dish is good reheated, and can be frozen.

My Martha (Martha Bundy Reed) taught me an easy way to make bread crumbs: in a food processor with the steel blade. Pulse chunks of bread with some olive oil and butter (add herbs if you like, thyme, oregano, rosemary). Use as they are or toast in a skillet.




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