First of all, I have no idea who Wendy is. I just wanted to get that out there. This is, by no means, an original recipe of mine, but it’s really, really, REALLY yummy, and I wanted to share it. I first encountered this bit of comfort food heaven at a party next door a year or so ago. I asked my neighbor for the recipe, but never got around to making it until tonight. Silly me!
The original recipe was for 1/3 this amount, but tripled, it fits perfectly in a 9×13 casserole dish. That said, I will take credit for the math involved in figuring out the proportions. And if you know me at all, you know that was a major effort.
Warning: This is not a “light” dish!
- 1 1-pound box uncooked elbow macaroni
- 1 tablespoon butter
- 1 ½ sticks butter, divided
- ¾ cup all purpose flour
- 4 ½ cups milk
- 3 cups shredded sharp cheddar cheese
- 6 ounces Velveeta, cubed
- 1 ½ teaspoon salt
- ¾ teaspoon pepper
- 1 sleeve of crushed Ritz crackers
- Cook macaroni according to package directions & drain.
- Place drained macaroni in greased baking dish & set aside.
- In a large saucepan/pot, melt 1 ½ sticks of butter over medium heat.
- Stir in flour until smooth.
- Gradually add milk.
- Bring mixture to a boil.
- Cook and stir for 2 minutes, then reduce heat.
- Stir in cheeses, salt and pepper until cheese is melted.
- Pour over macaroni & mix well.
- Melt the remaining butter and combine with the crushed Ritz crackers. Sprinkle over casserole.
- Bake uncovered at 375° for 30 minutes.
Makes 12 servings.
A friend recently posted a link to a page proclaiming how to make perfect hard boiled eggs, seeing as they are an integral food item this season for both Easter and Passover. But, when I read it, I knew it wasn’t the same as my mom’s, which truly are perfect. So, I called her (for the umpteenth time) to get the details on her method, which keeps the yolk nice and yellow. None of that Seuss-like green hue.
- Start with the eggs (however many you like) in a single layer in a pot.
- Add COLD water to just cover the eggs.
- Bring to a boil, then turn off the heat.
- Cover the pot and set a timer for 18 minutes. The eggs will continue to cook in the the heated water.
- After 18 minutes, allow cold water to run over the eggs until they are cooled. I do this by draining most of the water from the pot, setting it in the sink, and letting the water run into the pot for a while.
- Remove and dry eggs, and store in the refrigerator for up to a week, or just eat them right then and there, if you like.
I decided to grill some zucchini to go with our steak the other night. The recipe isn’t very technical – it’s really just to taste, and makes a great, simple side dish.
- Zucchini (I made three of them)
- Olive oil
- Italian seasoning (any will do – I used Penzey’s Tuscan Sunset)
- Slice zucchini on a slight angle.
- Place slices in a Ziploc bag.
- Pour in olive oil, enough to coat zucchini.
- Add Italian seasoning to taste.
- Add a dash of salt.
- Squeeze out air and seal bag.
- Gently move zucchini around in bag so seasonings and salt are well distributed.
- Leave in fridge to marinate for at least one hour.
- Place on skewers so they will lay flat on the grill surface.
- Grill on low heat just until outside looks seared. Do not overcook, or it will be mushy.