The great thing about comfort foods is that they are incredibly simple and extremely delicious. With that being said, it never hurts to play with a basic recipe to ramp up the flavors and increase the appeal. The ladies at the Baptist church where the Tedescos spent Mother’s Day in 1978 certainly knew this.
In my novel, The Tedescos, Joe took Shirley, Grandma Josephine, and the kids to the church where their best friends, Smiley and Charlene Roberts, attended. Since it was Mother’s Day, the men had to do all the cooking and serving, but you can be sure it was under the direction of the ladies who wanted to guarantee that their best recipes turned out right.
One of the side dishes featured was classic macaroni and cheese. What the ladies at the Baptist church knew was that good food didn’t have to be fancy; it just had to taste like a little piece of Heaven. I imagine the following recipe is something like what these excellent cooks would have been proud to set out on the food table, perhaps with a bit of a flourish. It’s the type of comfort food that will have guests coming back for seconds and thirds.
Macaroni and Cheese as featured in the Ladies Auxiliary Cookbook
1 – 1 lb. box of elbow macaroni
½ c (1 stick) unsalted butter
½ c all-purpose flour
4 c whole milk
3 – 8 oz. blocks* of cheese, shredded
1 t salt
½ – 1 t black pepper (I used a coarse grind)
1 t dry mustard
10 – 12 slices of provolone cheese
Cook the macaroni al dente according to package instructions. Drain thoroughly as macaroni holds a lot of water in the crook of the elbow. While the macaroni is draining, use the hot pot you cooked it in to melt the butter over a low heat. Add the flour and whisk until smooth. Cook for one minute over a low heat and do not let it burn. Slowly add the milk, whisking thoroughly, and cook for another minute over medium heat.
Preheat your oven to 400° during the next part.
Add the cheese by handfuls, stirring after each addition. Continue cooking until the cheese melts and becomes stringy. Not all the cheese may melt, but this is acceptable. The liquid portion of the mixture will still thicken quite nicely.
Add the drained macaroni to the mixture and stir to coat. Carefully pour the mixture into a 9 x 13 glass baking dish. (Do not panic if it seems soupy. The extra liquid will be absorbed and make the macaroni and cheese creamy.) Top with the provolone slices and liberally sprinkle with Parmesan cheese. Bake at 400° for 25 minutes or until the cheese on the top browns and bubbles. Let the macaroni and cheese sit for ten minutes before serving.
*Side note: I start with blocks of cheese over pre-shredded because it’s creamier. The pre-shredded stuff always seems dry to me. Also, I suspect the quantity isn’t exactly what the packaging says. You’ll want at least six cups of cheese, however, I’ve found that a little more never hurts which is another reason I prefer blocks of cheese. When choosing cheeses, I like to include at least one orange cheese to make it look like traditional, American macaroni and cheese.