My lifelong meal: Grandma’s Homemade Mac ‘n Cheese

As children, there are three questions repeated profusely.

Are we there yet?

Do you love it so much that you would MARRY it?

And, of course….

Could you eat it every day for the rest of your life?

While the first two eventually fade, the third question sticks around. To this day, I think about that one meal that I could eat for the rest of my life. That meal, my friends, is my Grandma’s homemade macaroni and cheese.

Maybe it’s because my Grandma makes it, and she makes it with love. Maybe it’s because it didn’t come out of a box. Maybe it’s because it’s not Bobby Flay’ed with 365947 different ingredients. Whatever it is, it’s damn good and that’s all that matters.

Macaroni

1 lb (16 oz) uncooked elbow macaroni
6 qts water
2-4 tbsp kosher salt

Bring water to a boil. Add salt and macaroni. Stir. Boil rapidly 10-15 minutes uncovered. Check for tenderness with a fork. Al dente. Drain.

Sauce

4 tbsp. butter
4 tbsp. flour
2 tsp. kosher salt
4 cups milk
4 cups grated sharp cheddar cheese (maybe a little extra if you’re a cheese-a-holic like your Fat Kids Club President)

While macaroni is cooking, melt butter in saucepan. Add flour and salt. Heat until mixture bubbles. Remove from heat. Add milk gradually, return to heat and bring to a boil, stirring constantly. Remove from heat. Add 3 cups grated cheese and stir until blended. Add macaroni and stir, pour into greased casserole dish. Sprinkle 1 cup (or however much you’ve got left over) grated cheese on top. Bake for 20 to 30 minutes until cheese is melted. Chow.

Got something better? Tell me in a comment!