Christmas carols are being played on the radio, twinkling lights and decor are displayed in stores and sales of trees, wreaths and pine-scented everything is well underway. There can be no doubt about which holiday millions of Americans are preparing to celebrate: Thanksgiving.
Why? What did you think I was going to say?
With the great turkey holiday just over a week away, my plans and preparations are nearing completion. My house is reasonably clean, sleeping arrangements for inbound family have been (to the best of my ability) managed and my menu has been planned.
There will be the usual staples: turkey, gravy, mashed potatoes, stuffing, green bean casserole and a nice fresh loaf of challah.
As far as desserts go, peach pie is replacing my usual apple on the dessert list because it’s my dad’s favorite and I’m considering switching out cheesecake for a nice lemon meringue.
I found a recipe online for a maple baked acorn squash that looks delicious but I’m a little hesitant to throw an untested recipe in the big game. I’m thinking instead I’ll stick with the much safer baked apples, broccoli casserole and salad.
When I asked my husband if there was anything in particular he wanted put on the menu, he requested my macaroni and cheese — which may not seem like a big deal — but it is.
Guys, I’m from Michigan. To me, macaroni and cheese comes in a box. You boil the water, cook the noodles and toss in the enclosed package of orange dust.
It took me years — years — to figure out the perfect recipe for what my husband called “real” macaroni and cheese because no Southern woman will share her recipe.
In their defense, every person I asked insisted that they didn’t have a recipe. Apparently knowing how to bake macaroni and cheese is an ability that Southern women are born with.
Bottom line? You guys may take it for granted but there are plenty of us Northerners down here that now call South Carolina home and who would love to have a tested and proven go-to recipe for traditional macaroni and cheese.
And that, my fellow Yankee transplant readers, is my Thanksgiving gift to you:
Baked Macaroni and Cheese
Gather gather …
4 ounces of dried elbow noodles (yes, weigh it.)
1 egg, beaten
1 little can (5 ounces) of evaporated milk
2 cups grated sharp cheddar
3/4 cup milk
1/4 tsp. pepper
1 tbsp. parsley flakes
First off, preheat your oven to 350 degrees. With me so far? Excellent.
Stick a pot on the stove and get some water going to a rolling boil. Add the pasta and cook for 10 minutes, stirring it every once in a while so it doesn’t turn into one congealed lumpy mess. When it’s tender, drain it in a colander and let it sit there while you prepare the guts to the macaroni.
In a medium-sized bowl combine the milk, evaporated milk, egg, pepper and parsley flakes and whisk it all up. Stir in half of your cheese and then your cooked pasta.
Grease down an 8 x 8 (or similar sized) baking dish with either butter or non-stick cooking spray (chef’s choice) and pour in the pasta mixture.
Top with the remaining cheese, making sure to poke it slightly into the sauce. Cover and bake for 45 minutes — uncovered for the last five.
You will notice that I neglected to add salt to the list but that’s for one very basic reason: Cheese already has a ton of salt of it — trust me it doesn’t need it. But if you feel the need to add some, go for it (although I really wouldn’t go more than a half teaspoon.)
This recipe can also be prepared in a crock pot, cooked on low for a couple (2-3) hours.
And … that’s it. It’s actually so easy to whip up that the whole thing leaves me wondering why it took me so many trials and errors to get it right.
If you make it according to this recipe, it will feed six people comfortably (as a side dish) but if you need more, double it.
I hope you’ll try it, I hope you’ll like it and I hope I haven’t offended too many Belles by giving away their “secret” recipe.
But you know what they say: Imitation is the highest form of flattery.
