Classic Macaroni and Cheese through the ages

Here's a dish that's been in my family - and probably yours - ever since I can remember. When I was little, my mother used to make it with crushed potato chips on top. When my kids were little, I added chopped apples to it for a healthier twist. I think it was about that same time when I began hearing macaroni and cheese referred to as "mac 'n cheese".  I'm so accustomed to that name now, it's hard to believe that we didn't always call it that.

A couple of years ago, my oldest son told me that he preferred the boxed kind of mac 'n cheese to the homemade one! Turns out that what he liked was a softer, creamier mac 'n cheese. Once I realized that, I started baking the homemade version covered. I prefer it that way now, too.

This afternoon, I got a request for mac 'n cheese from my youngest. What prompted it was today's visit to the orthodontist for an expander. If you've never heard of an expander, let me just say that this is basically a torture device that goes into your mouth and gets cranked up little by little to spread your teeth apart. This is the first step on the road to braces when your teeth are overcrowded.

When the orthodontist told my son that he should eat soft foods for the first few days, my son immediately suggested that I make homemade mac 'n cheese.

This is my version of a recipe that I got from the back of a box of Mueller's elbow macaroni many years ago. Vary it as you, and your loved ones, see fit.

Baked Macaroni and Cheese

4 TB corn starch

11/2 tsp. salt

1 tsp. dry mustard 

1/4 tsp. pepper

5 cups milk

3 TB butter

8 oz. shredded cheddar cheese

8 oz. shredded mozzarella

1 lb. box of elbow macaroni - cooked 6 minutes in boiling salted water, then drained

In a medium saucepan, combine corn starch, salt, dry mustard & pepper. To speed up the white sauce process, heat the milk in the microwave first. I do this in a couple of batches: 2 1/2 cups of milk heated on high for 3 minutes, then add it to the saucepan, then the next 2 1/2 cups of milk microwaved, then added to the saucepan. Bring mixture to boil over medium heat while stirring. When it comes to a boil, stop stirring and let boil for 1 minute. Remove from heat. Add butter and stir. Reserve 1/2 cup cheese for topping. Add remaining cheese and stir until melted. Add elbows. Turn into a large greased casserole dish. Sprinkle with cheese. Bake covered in a 375 F oven for 30 minutes until hot and bubbly. Put under the broiler for a couple of minutes if you want to brown the top. For a crunchier top, bake uncovered for the entire baking time.

It's the pie that you want

Apple Crumble Pie
Easy-to-make and uber-crumbly

You know when you're home at night and you really want something sweet? There's nothing in the house to eat and you know you could make something, but you're tired and you really don't feel like making anything? That was me last night. I remembered that I had apples and that they could be made into a pie. I said to myself, "Apple pie would be good."

"Yes, good idea! Make an apple pie," said a voice from the next room.

An hour or so later, there was that voice again. "So, where's that apple pie?"

I did not feel like making a pie.  Well, not a crust anyway.

Then I thought, "I could make a crustless apple pie. A Dutch apple pie." And, with that thought, an apple pie came to fruition. ;)

We have pie!

Well, we had pie.

Correction, I had pie. The kids had none. That's because they had fallen asleep.

But, today they got the pie that they wanted.

Did I mention how good this pie is, er, was, and will be when you make it?

Apple Crumble Pie

For the crumb mixture:

2 c. flour

1 c. brown sugar

1 packet of instant oatmeal (apple/cinnamon flavor works great)

3/4 tsp. salt

3/4 c. unsalted butter, melted

Combine dry ingredients. Add butter and stir with fork until crumbly. Reserve 1½ cups for topping. Press remaining crumb mixture into the bottom of a pie or quiche plate.

For the filling:

1 c. water

1 c. sugar

3 TB cornstarch

1 tsp. vanilla

2 tsp. cinnamon

Combine all ingredients, bring to a boil and stir until thick. Set aside.

Peel and cut 5 cooking apples into pieces - sort of like thick slices cut in half (about 3 cups), and place into prepared pie plate. Pour filling mixture over apples. Cover with the remaining 1½ cups crumb topping.

Bake at 350F for about 55 minutes or until topping begins to brown. Cool a bit on wire rack.

Serve warm with ice cream or whipped cream.

All dressed up and nowhere to go but down