I have a confession to make: I've never eaten macaroni and cheese from a box. Does that sound heretical? Un-American?
I can't explain how it happened, it just did. Ramen noodles, hamburger helper, Shake & Bake, those I've all tasted. Confession #2: I love Ramen noodles.
But back to macaroni & cheese. I don't know if it was frugality or taste, but my mother always made her mac & cheese from scratch. And she made it with tomato juice! She got the recipe from her mother, who got from . . .I have no idea. Imagine my surprise when I found out that no one else had ever seen or tasted anything like it.
All I can tell you is that I love our version, it's lower in calories than the standard recipes, and my brothers and I still eat it cold for breakfast.
What about your family? Any hand-me-down recipes that differ from the norm?
Nanny's Macaroni & Cheese
- 8 oz elbow macaroni or small shell pasta
- 8 oz extra sharp cheddar
- 11.5 oz can V-8 juice
- Cook pasta al dente, about 10 minutes.
- Shred cheese. Reserve 1/2 cup.
- Mix warm pasta and cheese (except 1/2 cup) in a 2-quart oven-proof, deep casserole.
- Top with reserved cheese.
- Pour V-8 juice over casserole until it comes just to top of pasta.
- Bake at 350 for 45 minutes.