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Friday, December 30, 2011

Grandpa’s Secret Macaroni and Cheese

Be still, my beating heart! Ron has given up the secret recipe he has clutched to his bosom for 28 years, since he first created it for his younger daughter’s first-grade class. It was an instant hit, and has been a family favorite ever since. Friends and family have tried without success to pry this recipe from him, but I’m his wife, and Dollinks, I haf vays! 
Got the recipe! Promised him I wouldn’t tell a soul! Liar, liar, pants on fire, here it is! The secret ingredient is Worcestershire sauce - and plenty of it! The correct way to pronounce that lovely word is Woos-ter - but some folks disagree.



Two of our grandchildren are having a sleep-over at our place in a couple of days; Ron will be preparing his Secret Macaroni for dinner that night, and I’ll be making the kid-friendly treat I call Marshmallows in the Embers. That post follows this one.
Grandpa’s Secret Macaroni and Cheese:
4 c. dry macaroni
2 tsp. oil
4 c. milk
¼ c. butter or margarine
¼ c. all-purpose flour
Salt and pepper, to taste
7 tbsp.Worcestershire sauce
5 tbsp. ballpark mustard
1 lb. pkg. grated aged cheddar
Two pieces dry toast, crumbled 
Bring a large pot of lightly salted water and a little oil to a rolling boil. Add macaroni, stirring well to keep pasta from sticking to bottom of pot.  Cook about 12 minutes. Drain cooked macaroni, returning to pot. Melt butter in a medium saucepan on medium-low heat. Add flour, stirring about 30 sec. Gradually add milk, stirring constantly until sauce thickens. Stir in Worcestershire sauce and mustard. Remove from heat, adding half the grated cheddar cheese and stirring until melted. Pour cheese sauce over macaroni, combining well. 
Preheat oven to 400 deg. F. Transfer cooked, sauced macaroni to large, greased baking dish. Spread half of remaining cheddar evenly over macaroni. Top macaroni and cheese with crumbed toast. Sprinkle remaining cheddar over bread crumbs. Bake 20 min.
Assemble your ingredients - milk
and cheese, too!

Boil salted water. Add macaroni. Cook al dente - just until tender

To make the cheese sauce, combine melted butter with flour

Gradually add milk, whisking well

Whisk! Whisk! Whisk! as the macaroni simmers

Whoo hoo! Bring on the mustard for some zip!

Add the Worcestershire sauce - lots!

Remove from heat; stir in half of cheese until cheese melts

Pour cheese sauce over well drained macaroni, mixing well

Transfer to greased baking dish

Sprinkle on half remaining cheese; we are gilding the lily, here

Crumble cubed toast (or croutons)

Sprinkle the crumbs over the entire dish, Dollinks!

The balance of cheese goes on top, and into the oven this goes!

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