Tasty Tuesday: Macaroni and Cheese

16 Apr
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Available Now at Smashwords!

Our new cookbook, Cook Like a Writer by The Book Posse, a.k.a. The Tasty Tuesday Authors, features many of the recipes you’ve enjoyed on our blogs. Best of all, it’s FREE! To order, click HERE.

My grandmother, Abigail, was born early. She was so small that her father’s wedding ring fit around her arm. The year was 1898. They kept her alive in the warming tray of an oven. A fitting place for her to begin her life, because she grew up to be a fabulous cook.

She made bread, rolls, tea biscuits, pies, squares and cookies. No bloody wonder I have a sweet tooth. She kept a bag of candy in her apron pockets. Mints, usually. White with spearmint centers or the large, round, pink ones. Or Chicken Bones—a candy popular on the Canadian East coast—pink on the outside with chocolate centers.

She taught me how to stack tea cups properly—a lost art, no doubt. She ate things nobody eats anymore—fried cheese or peas on toast. Her macaroni and cheese was simply that—macaroni with cheese, usually old, white cheddar, with a bit of milk added.

After I was married my husband insisted I add tomatoes to my grandmother’s macaroni recipe, because that’s the way his mother made it. I have to admit I like it better, so here it is. It’s a great comfort food, and I’ve never met a kid who didn’t like it.

Macaroni and CheeseMacaroni and Cheese

1 cup macaroni, cooked according to package directions

1 can diced tomatoes

2 tsp. dried basil

1 Tbsp. dried parsley

1 tsp. Worcestershire sauce

1 Tbsp. sugar

Salt and pepper to taste

2 cups shredded cheddar cheese


Preheat oven to 350 degrees. Grease a 2 quart casserole dish. Cook macaroni, drain, rinse and set aside. Meanwhile, heat canned tomatoes in a saucepan along with basil, parsley, Worcestershire sauce, sugar, salt and pepper. Bring to a boil and simmer about 5 minutes until heated through.

Put half the cooked macaroni in the bottom of prepared casserole dish. Cover with half the tomato mixture and half the cheese. Repeat layers, ending with cheese. Bake for 30 minutes, or until bubbly and golden. Serves 4 – 6.

Check out these recipes from other Tasty Tuesday Authors:

Chocolate Mayonnaise Cake by Selena Robins

Hot Cocoa Mix by Renee Wildes

8 Responses to “Tasty Tuesday: Macaroni and Cheese”

  1. judyalter April 16, 2013 at 9:09 am #

    Can you tell me how to fry cheese? I’ve had it and liked it, but when I try, it comes out greasy. Thanks.

    • nancyelauzon April 16, 2013 at 9:15 am #

      My grandmother would simply add slices of old cheddar to a heated fry pan (preferably non-stick), and melt the cheese until it got bubbly, browned, crunchy and greasy (which is the natural fat coming out of the cheese, I guess). Then she’d scoop it with a spatula onto a plate. I guess if you want less grease you could blot it with paper towels, but I suspect the grease is part of the experience, LOL!

      • judyalter April 16, 2013 at 9:19 am #

        Thanks, Nancy.

  2. Selena Robins Musings April 16, 2013 at 9:19 am #

    That looks delicious! I bet it will be just as good with Gluten-free macaroni as well. Will have to give it a try 🙂

    • nancyelauzon April 16, 2013 at 1:35 pm #

      Let me know how it goes, I should make a gluten-free version for my son-in-law!

  3. 4amWriter April 18, 2013 at 5:45 pm #

    Mac and cheese is one of my favorite comfort foods. Never thought of adding tomato, though!


  1. Chocolate Mayonnaise Cake | Selena Robins Musings - April 16, 2013

    […] Please stop by Nancy Lauzon’s Blog as she shares a comforting, melt in your mouth, Macaroni an… […]

  2. HOT COCOA MIX | Reneewildes1's Weblog - April 16, 2013

    […] Nancy Lauzon – http://nancylauzon.com/2013/04/16/tasty-tuesday-macaroni-and-cheese/ […]

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