Homemade Recipe

Jacob Luc

Homemade Macaroni 

Words can’t even describe how I felt after I took my first bite into my mother’s homemade macaroni and cheese. All the different cheeses going into my mouth at once just left my body craving for more and more.  I don’t know if it’s the slightly crusted covering or all the cheeses combined in one, but I have never tasted any type of macaroni like my mother’s. After every time I eat her macaroni, I ask her the same question, “What is your secret to making your macaroni taste so different from anyone else’s and she replies with same answer “Well, If I told you, it definitely wouldn't be a secret anymore because who knows who your loud mouth would go and tell”. She must have her own secret ingredient, because she gives out her recipe to everyone, yet no one can perfect it like my mother.

                My mother told me everything about her macaroni and cheese, from the changes she made overtime, the exact ingredients, the most important items to have and even where the recipe originated from. My mother told me she gets bored of using the same recipe all the time so she constantly changes her ingredients in whatever she is cooking. Before, in her macaroni, she would only use one type of cheese and that was cheddar, now she has added mozzarella as well. Like all macaroni and cheese, the most important item into making the dish is the cheese. My mother said if there is not enough cheese in it, then all you will taste is the noodles and if you put too much cheese in it then it will just be disgusting. The recipe originated from one of my mother’s good friends while we lived in North Carolina. I had her macaroni and cheese before and it tasted amazing, but somehow my mother’s still tasted better. Still to this day, I am trying to figure out what it is that makes my mother’s macaroni taste so different from anyone else’s. I have a good feeling it will be a never ending thinking process until she finally gives me her secret ingredient, if that’s even what it is.

The Recipe

Boil your macaroni until tender. Strain it after boiling it. Mix your egg and evaporated milk together seasoning it with salt and pepper. Place your macaroni in the casserole dish and add a little butter while it is still hot. Pour the egg and milk mixture over the macaroni. Shred your cheese and pour the cheese in with the macaroni and the egg and milk mixture. Use work the cheese throughout the mixture so that it is not just on the top. My mom uses a lot of cheese. She doesn't know the exact measurement, but she uses a lot of it. 

1 and a half cups of macaroni

Evaporated milk

1 egg

Cheese (Sharp Cheddar

Butter

Salt and Pepper