Recessipe

There is really one food that brings me more comfort than any other. Mom's homemade mac and cheese. I have dreams of it in which a huge, smiling casserole dish saves the world from stress and evil. Comfort food varies for everyone, of course. For Carlos, a huge bowl of pozole with lime and cabbage at 10:00am beats out any of that cheesy pasta junk. But I don't care. I'll cook it anyway. It's perfect served up with a dark leafy green (southern style). I found some organic broccoli leaf at my local farmer's market and sauteed the whole bunch with a little olive oil and salt last week. The light bitterness is the perfect complement to the creaminess of the mac and cheese.

Mom's Mac and Cheese

8oz elbow macaroni (I used medium sized shells last week)
1/4 c. butter
1/4 c. flour
1/2 t. salt
1 t. onion powder
1 t dry mustard (adjust to taste)
1/4 t. white pepper
1/8-1/4 t. hot pepper sauce (Tabasco, Tapatio, Cholula preferred)
2 1/2 c. milk
2 c. shredded sharp Cheddar cheese

1) Cook macaroni as directed on package. Drain. Pam spray 2-qt casserole or baking dish. Preheat oven to 350 degrees.
2) In a 2-qt saucepan over medium heat, melt butter. Stir in flour, salt, onion powder, mustard, pepper, and hot sauce until smooth. Gradually stir in milk; cook until mixture boils, stirring constantly. Add 2 c. cheese and cook until melted. Adjust any seasoning you choose. Add sauce to macaroni. Pour into prepared casserole. Top with additional shredded cheese and crumble Cheez-Itz or Cornflakes.
3) Bake 30 minutes or until bubbling hot and lightly browned on top.

Serves 6

Make 2 batches together and freeze one for a quick meal. It's cheap, cozy, and perfect for a night on the couch, spring, summer, fall, or winter. The prep takes about 5 minutes with a good food processor for all that grating. It's nearly impossible to screw this one up. Enjoy!