"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Smackaroni and Cheese Recipe

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This recipe for Smackaroni and Cheese, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Wilson


1 can evaporated milk
2 T flour
1/2 tsp dry mustard
1/2 block of cream cheese
1/4 c parmesan
1 c old cheddar, grated
cooked macaroni noodles

Other add-ins:
frozen peas
diced, cooked, bacon
diced fried mushrooms
diced fried onion
OR cooked ground beef,
diced tomatoes with italian herbs
diced zucchini
diced onion

In a saucepan, whisk together milk, flour and dry mustard until smooth. Heat over med-high heat, whisking constantly until mixture bubbles and thickens. Reduce heat to low. Add cheeses and pepper. Stir until cheese is melted. Add to the cooked noodles. Add other stuff if you want. Continue to stir and cook until everything is heated through. Mmm.

Personal Notes:
Personal Notes:
I never use the bacon, much to my kids disgust. I love the peas...but the rest of them have a deep-seated hate-on for the peas and mushrooms. The onions and mushrooms are awesome add-ins...unless you have picky eaters. This is what Molly and Carole ask for for birthday dinners - with none of the add-ins.




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