by Dakota Hamilton
Published by HarperCollins
344 pages, 1998
Buy it online
My mom -- her name was Lillian, but everyone called her Lil -- made the best macaroni and cheese. I think it was great because she didn't fuss around with it or add anything special to it. It tasted comfortable, like an old blanket you wrap around yourself. It made you feel happy, her macaroni and cheese. Mongrel wouldn't eat it, because it was my mom's recipe. He hated my mom. She felt the same way about him. It's a long story.
Lil's Real Good and Simple Macaroni and Cheese
Put 4 cups of water and 1 teaspoon salt in a saucepan.
Bring to a boil. Add 1 cup of elbow macaroni. Stir occasionlly to stop hte macaroni from sticking together.
In another saucepan, place two tablespoons butter. Melt at low heat, then remove from heat.
Stir in 1/4 cup of flour. Mix to a creamy consistency.
Add 1 to 1 1/2 cups milk. Mix well.
Return to heat, stirring constantly until you have a thick white sauce. Add salt and pepper to taste.
Grate 1 cup of cheese (English Red Leicester is best) and add to white sauce.
Drain macaroni and add to sauce mixture. Place in a greased casserole. Grate more cheese and sprinkle over the top.
Bake at 325 degrees for 30 minutes.