Wednesday, September 23, 2009

Comfort food: The world's greatest Mac and Cheese

Confession time: When it comes to mac and
cheese, I am a purist. I do not like mac and
cheese out of the box. It's just wrong. I know
this is a strong opinion and it might
ruffle some feathers, but it's mine and I will
not be budged.

Up until a few years ago, I thought I made a
pretty solid mac and cheese. The cheese sauce
was creamy, it browned nicely on the top and
my dudes loved it. Then I was called out of town on a family emergency
and everything changed.
I called home several times a day to see how all of my dudes were
doing without me. They were soldiering on, I was told. Then about the
third day, I noticed that the Hub sounded odd on the phone. Alarm
bells started clanging in my head. What wasn't he telling me that would
upset me? What horrible news was he trying to protect me from in my
already stressed state? I grilled him until finally, he admitted it.
He was talking while trying to eat.
It seemed all of our dear, dear friends had rallied and were
bringing my menfolk food every day. Lasagna, sloppy joes,
chicken chili casseroles, and macaroni and cheese just to name a few.
And what was the Hub trying to keep from me? Well, he put it as
gently as he could, but the truth was Susie M's mac and cheese was
better than mine. GASP!
Well, let me tell you, the minute I got home, I muscled that recipe
out of my girlfriend Susie and I gave it a test drive. There was no
competition. Her mac and cheese kicked mine right into the garbage
disposal. And so, I share with you, Susie M's mac and cheese, and I
just want to acknowledge all of those friends (you know who you are)
who helped us through that crisis. You're all wonderful and we are so
very lucky to have you in our lives!

Susie M's Mac and Cheese

2 cups elbow macaroni

1/4 cup butter or margarine

1/4 cup all purpose flour

1 tsp salt

1/2 tsp pepper

1 tsp Worcestershire sauce

2 cups milk

2-3 cups sharp cheddar cheese, grated

Preheat oven to 375. Spray casserole dish lightly with
Pam. Cook macaroni al dente, drain and pour into
casserole dish. Melt butter in a saucepan and remove from
heat. Stir in salt, pepper, flour, Worcestershire sauce until
Gradually, stir in the milk and return to the heat.
Stir constantly until it comes to a boil. Reduce heat and

simmer until thickened. Remove from the heat and add
at least 1 1/2 cups grated cheese and stir. Pour
cheese into macaroni. At this point you can leave it
plain or add ham, or anything else, red pepper, olives, etc.
Cover with remaining grated cheese and bake 15-20
minutes, longer if you refrigerate before you bake.

Jenn McKinlay

March 2010

aka Lucy Lawrence


Sept 2009


  1. It's 4:55 a.m. and I'm starving after reading your post! This looks so yummy...I'm going to have to give it a go later today. Thanks. :)

    Mystery Writing is Murder

  2. You are the best Mom, muscling that recipe out of your family friend for your dudes' gastronomic happiness. Looks like a winning recipe, too -- and we are on the same page this week with Comfort Food. (I'll be posting my buttermilk friend chicken recipe on Friday. This looks like the perfect side. LOL!)

    "Where coffee and crime are always brewing..."
    Cleo Coyle on Twitter

  3. No fair! I'm trying to go low-carb again and this is tempting me to put it off for another week.


  4. Love how you muscled it out of your friend. That's a true friend who will share! You know I love all things cheese!

  5. Oh, I'm in such trouble now. Must hide this recipe. I can already feel the pressure to make your Mac and Cheese. And I'm already being pressured to make meatloaf and buckeyes from Sunday. Uh oh!

  6. Mac and Cheese!!! Who doesn't adore Mac and Cheese?! And this sounds wonderful!!!!! thanks!

  7. Good grief, E, how do you get up that early?
    J, forget the low carb -- this is worth it!
    Seriously, this is the best cheese sauce EVER! I was thinking of you, A!

  8. My favorite Mac and cheese recipe comes from the Holly Hobbie Cookbook. I got the cookbook for my daughters to use about 25 yeas ago. That was their favorite recipe in the whole book. We all still make it.