Macaroni & Cheese

Mmmmmmm...my tummy is feeling quite content with the amount of macaroni and cheese that was just consumed. Today's recipe comes from an old family friend (Marilyn Keeser), via my mother. Dave and Marilyn Keeser were friends of my mom and dad, and for some reason I cannot remember the connection of how they knew each other. But, oddly enough, I do remember how the song "She Drives Me Crazy" (which I have playing as I write this), by the Fine Young Cannibals, always reminded me of Dave Keeser...(weird)...which, inadvertently, makes me think of my dad. :) Again, I'm taken back to 608 Meadows Drive South in Richland, Washington where I grew up...ahh memories.

Here's a fun video...

When I told my mom I was going to make this recipe, she shared with me that the first time she ever had this macaroni and cheese was at the Keeser's house when she was pregnant with me, and Marilyn served it with coleslaw...her exact words were "nothing had ever tasted so good!" So tonight, in keeping with tradition, I had coleslaw with my macaroni and cheese too (and no, I'm not pregnant). :) Here's the macaroni...

AND, the coleslaw...

There's not a recipe for the coleslaw (it was prepackaged and pretty self explanatory), but here's the recipe for the macaroni and cheese...

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Macaroni & Cheese
from the kitchen of Marilyn Keeser (via my mom)

2 cups uncooked macaroni noodles
10 oz sharp cheddar cheese, thinly sliced (or regular cheddar or a combo can be used)
Seasoning salt to taste
Milk (2 to 3 cups)
2 tablespoons butter or margarine
Seasoned bread crumbs (optional)

Cook macaroni according to package directions; drain. Layer macaroni, seasoning salt, and cheese in 3 qt. casserole. Makes about three layers. Finish with a thin layer of macaroni. Dot with butter. Pour milk into casserole dish until it just comes to the top of the macaroni. Cover and bake 1 hour at 350 degrees. If desired, sprinkle seasoned bread crumbs on top and broil for a couple minutes for a crispy top. Or you could sprinkle on some grated cheese and bake uncovered for the last 10 minutes.
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I didn't have a 3 qt. casserole dish, so I just used a 9x13 pan. After reading the ingredients, I expected the macaroni and cheese to feel heavy as I was eating it, but since it's not cream based it doesn't feel as heavy as it sounds. It's definitely a different type of macaroni and cheese than we're all used to eating, but I would recommend giving it a try. And don't forget the coleslaw (pregnant or not)! :)

See you next time...I might do a couple side dishes later this week rather than a main dish. I'm thinking "Lemon-Blueberry Salad" and "Auntie Kynda's Easy Scalloped Potatoes"...my mouth is already salivating!

"Taste and see that the Lord is good; blessed is the man who takes refuge in Him." Psalm 34:8