Ruth Dayton’s World Class Macaroni and Cheese

DFH Volume 1 Issue 18

My mom’s macaroni and cheese recipe is second to none.  She made it for every pot-luck dinner.  It was the first dish to be emptied every time.  You wanted to be towards the front of the line to get any.  My brother-in-law, Bill Fuller, has carried on the tradition and has disclosed the secret recipe.  Here it is:

  • 1 lb. Elbow Macaroni-precooked
  • 20 oz. Extra Sharp Cheese, grated
  • 1-2 cups saltine cracker crumbs-fully crushed with rolling pin (1 full sleeve)
  • milk
  • salt/pepper to taste
  • margarine

Use large casserole dish, layer 1/3 macaroni, salt/pepper, 1/3 cheese & just enough crumbs so cheese is not visible. Repeat layers twice more. Just before last crumbs, slowly pour in milk about ½ way up casserole dish. Top with remaining crumbs.  Generously dot top with margarine.  Bake at 375° for 45-55 minutes.

There are lots of calories and cholesterol, but worth it occasionally.

Categories: Paul

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