Recipe: Celebrate National Noodle Day with a Mac and Cheese Dinner


October 6th is National Noodle Day, which gives me a great excuse to share my favorite recipe for the king of comfort food: Macaroni and Cheese. And I may just share another version next July 14th, which has been designated as National Macaroni and Cheese Day!

President Thomas Jefferson is given credit for bringing this favorite to our country when he brought a pasta machine back from a trip to Italy. Historians say that his daughter Mary Randolph created the dish. There are now versions to please every palate, served everywhere from the cozy home kitchen to the most upscale of restaurants. I’ve tried dozens and tend to like most all of them, but here is my favorite recipe for this gooey, cheesy favorite served as a main course.

I’ve included a few recipes below to round out the menu.

Barbara's Mac and Cheese
I sometimes make this with all Cheddar cheese and sometimes with a blend of cheddar and gruyere. The Velveeta mixture makes it especially creamy. The breadcrumbs give it a crunchy top. Yes, it is very rich and yes, it is very good.
  1. 3 cups macaroni (dry)
  2. 4 Tbls butter
  3. 4 Tbls flour
  4. 1 ½ tsp salt
  5. ¼ tsp pepper
  6. 4 cups milk
  7. Dash of hot pepper sauce (optional)
  8. 3 cups grated Cheddar cheese
  9. 1 cup evaporated milk
  10. 3 eggs, beaten
  11. 1 cup cubed Velveeta cheese
  12. 1 cup of fresh bread crumbs (crusty bread, such as French)
  13. 2 Tbls butter
  1. Cook macaroni according to package directions. Drain. Set aside.
  2. Melt butter in a saucepan. Add flour cook, stirring until flour is slightly browned, about 2 minutes. Stir in salt and pepper. Gradually add the 4 cups of milk, stirring constantly until sauce is thickened. Remove from heat.
  3. Stir in a dash of hot pepper sauce and the 3 cups of Cheddar cheese (or half Cheddar and half Gruyere).
  4. Layer the macaroni and sauce in a 9 x 13 baking dish.
  5. Combine the 1 cup of evaporated milk, 3 beaten eggs, and cubed Velveeta cheese. Pour over the macaroni and sauce.
  6. Combine the fresh breadcrumbs and 2 Tablespoons of butter. Sprinkle over the mac and cheese.
  7. Bake at 400 degrees for 25 minutes or until hot, bubbly and browned.
Simply the Best from Barbara McKay
Cabbage and Apple Skillet
  1. 3 Tbls. butter
  2. 1 medium onion, chopped
  3. 2 medium apples, cored and sliced
  4. 5 cups chopped cabbage
  5. ¼ cup water
  6. 2 Tbls. lemon juice
  7. 2 Tbls brown sugar
  8. ½ tsp salt
  1. Melt butter in a 12” skillet over medium heat.
  2. Add onion and saute until tender.
  3. Add apples, cabbage and water. Reduce heat to medium low. Cover and simmer for 20 minutes, stirring occasionally.
  4. Stir in lemon juice, brown sugar and salt. Cover and simmer 10 more minutes.
Simply the Best from Barbara McKay
Green Chili Corn Muffins
  1. ¼ cup sugar
  2. ¼ cup butter. softened
  3. 2 eggs
  4. ½ cup sour cream
  5. ½ cup buttermilk
  6. 1 cup flour
  7. 2/3 cup yellow cornmeal
  8. 2 tsp. baking powder
  9. ½ tsp salt
  10. ¼ tsp baking soda
  11. 1 (4oz) can green chilies, well-drained
  1. Beat together the sugar and butter until creamy. Add eggs one at a time, beating well after each. Stir in sour cream and buttermilk.
  2. Add remaining ingredients and mix gently.
  3. Spoon into greased or paper lined muffin tins, filling about 2/3 full.
  4. Bake at 425 degrees for 15 to 18 minutes. Serve with butter.
Simply the Best from Barbara McKay
Gingerbread with Caramel Sauce
Gingerbread Ingredients
  1. 1 cup molasses
  2. 2tsp baking soda
  3. 1 tsp cinnamon
  4. 1 tsp ginger
  5. ¼ tsp nutmeg
  6. ½ cup sugar
  7. ½ cup butter, melted
  8. 2 cups flour
  9. 1 cup boiling water
  10. 2 eggs, beaten separately
Caramel Sauce Ingredients
  1. 2 egg yolks
  2. 1 cup heavy cream
  3. 1 pound light brown sugar
  4. 1 Tbls butter
  5. 1 tsp vanilla
  6. 1/8 tsp salt
  1. Mix molasses, soda and spices.
  2. Add sugar, butter, flour and water. Beat well. Add egg yolks and fold in egg whites. Pour into a greased and floured loaf pan or square baking dish.
  3. Bake at 350 degrees for 35 to 40 minutes or until done (the baking dish will not require as much time as a loaf pan. The loaf pan may take a little more than 40 minutes).
  4. Serve with warm caramel sauce.
  5. For caramel sauce: Mix egg yolks, cream and sugar in a heavy saucepan over low heat. Add butter, remove from heat and cool slightly. Add vanilla and salt.
  6. Serve gingerbread with caramel sauce.
Simply the Best from Barbara McKay

Tell Me: What’s your favorite way to prepare macaroni and cheese?

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *