DFH Volume 1 Issue 18
My mom’s macaroni and cheese recipe is second to none. She made it for every pot-luck dinner. It was the first dish to be emptied every time. You wanted to be towards the front of the line to get any. My brother-in-law, Bill Fuller, has carried on the tradition and has disclosed the secret recipe. Here it is:
- 1 lb. Elbow Macaroni-precooked
- 20 oz. Extra Sharp Cheese, grated
- 1-2 cups saltine cracker crumbs-fully crushed with rolling pin (1 full sleeve)
- milk
- salt/pepper to taste
- margarine
Use large casserole dish, layer 1/3 macaroni, salt/pepper, 1/3 cheese & just enough crumbs so cheese is not visible. Repeat layers twice more. Just before last crumbs, slowly pour in milk about ½ way up casserole dish. Top with remaining crumbs. Generously dot top with margarine. Bake at 375° for 45-55 minutes.
There are lots of calories and cholesterol, but worth it occasionally.
Dayton Family History 