from Still Here
The following is a recipe from Julie Holmes, a member of one of the families featured in Still Here:
“I am the wife of Tim Holmes and thought I would share the recipe (altered a bit) of my mother’s, the late Janet Richards. Daughter of the late Percival (Percy) Richards. She would make this during family gatherings and special occasions. Always remembered as everyone LOVED her cooking and we always shared great laughs and good conversations around a table while eating her Mac & cheese (she always topped hers with bread crumbs). The love and connection shared were unforgettable.”
Ingredients
16 oz macaroni
1 tablespoon salt
4 cups water
¼ cup butter (for pasta)
2 tablespoons butter (for roux)
2 tablespoons all-purpose flour
2½–3 cups milk
½ cup sour cream
1 teaspoon mustard
1 cup sharp cheddar cheese
1 cup mild cheddar cheese
1 cup Colby Jack cheese
1 cup smoked gouda
1 cup mozzarella
8 oz Velveeta cheese
Directions
Bring 4 cups of water to a boil and add 1 tablespoon of salt. Add macaroni and cook for 7–8 minutes, until tender. Drain and transfer to a large bowl. Stir in ¼ cup of butter until melted and the noodles are evenly coated.
In the same pot, melt 2 tablespoons of butter over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add milk (sometimes would mix in with milk some cream) stirring constantly until the sauce thickens.
Turn off the heat. Stir in half of each shredded cheese (save the rest for layering) and all the Velveeta. Add sour cream and mustard, then stir until smooth and creamy.
Fold the cooked macaroni into the cheese sauce. In a greased casserole dish, spread a little shredded cheese on the bottom. Add half the macaroni mixture, then a layer of cheese. Add the rest of the macaroni and top with the remaining cheese.
Optional: Add breadcrumbs and melted butter with the top layer of cheese.
Bake uncovered at 350°F for 45 minutes, or until the top is golden, and bubbly.
Nada’s Tips & Tricks: This is a great recipe for mac & cheese. Play with the ingredients to change it up by using different cheese (make sure it’s a melting cheese), adding spices or hot peppers, proteins (like lobster, chicken or chili) or sauteed vegetables.
Contents and images used with permission by Goose Lane Editions. Still Here – Goose Lane Editions