Scavone Family Cookbook: Macaroni and Cheese

21 April 2016

Macaroni and Cheese

Jimmy's favorite!

Cook 1 lb. pasta and drain. While pasta is cooking, make cheese sauce.

Cheese sauce: Melt 1/2 C. butter over medium heat. Stir in 1/2 C. flour. Slowly whisk in 4 C. milk. Add 1 lb. grated cheddar cheese (or mixture of cheddar and jack or swiss -- whatever you like) and stir until it is nearly melted. Add 1 tsp. salt, 1/4 tsp. white pepper, 1 tsp. dry mustard, a little cayenne (to taste).

Put drained pasta in 13x9 inch baking casserole. Pur cheese sauce over and mix together well. a Sprinkle little chopped parsley and a little paprika on top. Bake at 350 x 30-40 minutes, until top is a little crusty.

1 comment:

Anonymous said...: Delicious recipe! Macaroni and cheese is always a crowd-pleaser, and your version looks especially creamy and flavorful. This would be perfect to serve at gatherings using a chafing dish to keep it warm and gooey throughout the event. Thanks for sharing such a comforting classic!; May 30, 2025 at 6:49 AM

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THE WOMEN

The handing down of recipes through the generations is a means of preserving family as an identity. One doesn’t simply produce offspring, one leaves them with the knowledge of who they are, with parts of those who’ve gone before and what they knew of life. In teaching her to cook, a mother teaches her daughter to nurture, to grow her children to be strong and good, and to preserve the tradition of family for them to take as their own.

When a new daughter entered the family, she went to her new mother to learn her husband’s favorite dishes, for to do his job of supporting the household, a man needs nurturing, too. Stella learned from Fanny how to cook for John; Barbara learned from Stella how to cook for Manny. The new daughter combined these skills with her own; thus, the family table was further enriched, and traditions grew.

It is to our lasting good fortune that these women were much more than students. Each was a talented chef. They knew how to follow a recipe and when exact measurements were important. But so much of it was instinctive. Mom would put "this much" salt in the gravy, and pour an amount into her palm. Was it a teaspoon? A tablespoon? It was enough so that the gravy tasted right. They were inventive. What matter if there was little in the refrigerator when times were tough? They could take almost anything and make a meal that more than satisfied hunger and taste. Experiment with the recipes yourself, add your own touches. Mom, Nana and Grandma won’t mind, as long as you enjoy what comes out. In our family tradition, food represents the bounty of the Earth. It is a gift, and our duty not only to use it, but to use it well.

21 April 2016

Macaroni and Cheese

1 comment:

Benvenuto!

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