Famous Death Row Last Meals
Debunking Beer Can Chicken: A Waste Of Good Beer, And Dangerous
I grew up with a mother who couldn't cook. Burnt meatloaf, dry chicken and blackened hot dogs were all staples in her kitchen. One day, she was flipping through a magazine and found a recipe she thought she could handle: "homemade" macaroni and cheese made with Velveeta and stewed tomatoes. I was skeptical, but the dish ended up being the first thing ever to come out of Mom's kitchen that was a joy, rather than a chore, to eat.
The Velveeta melted evenly, giving every bite a rich, gooey flavor, and the canned tomatoes gave the dish a tang that balanced out the cheese perfectly. The spices from the stewed tomatoes gave the dish a surprising kick. The temperature of it always challenged my mouth -- I could never let it cool down -- but sinking my teeth into the gooey hot noodles while simultaneously puffing out steamy air was a test of fortitude I always aced. My will was lost, however, when it came to showing any level of restraint against overeating. Still, on that day of the week when Mom made macaroni and cheese, I fell asleep with a full belly and happy heart.
There are few dishes more beloved than macaroni and cheese, and with good reason. It's the ultimate comfort food, be it from a box or the oven, evoking childhood memories and contentment. It's easy and inexpensive to make, and the possibilities are endless – aside from the variety of cheeses you can use, you can throw in anything from broccoli to hot dogs. Though widely considered to be an American dish, it's made in some form or another all over the world. Italy has béchamel sauce, a creamy, cheesy white sauce. The West Indians have macaroni pie, that's bound with egg instead of flour, giving it a sturdier quality. Even within the United States, there are regional differences in how the dish is prepared. In the South, for example, the dish tends to have more sauce, making it richer and gooier then preparations elsewhere. With hundred of cookbooks devoted solely to the dish, macaroni and cheese is a dish that's truly woven into the fabric of our lives.
I entertain a lot, and make a wide variety of dishes resembling grown-up macaroni and cheese. I've even given Mom's recipe a dinner-party-friendly makeover -- real cheddar cheese and fresh, not canned, tomatoes. But when I'm just cooking for me, I whip out Mom's recipe and am immediately transported back into her kitchen, getting seconds of my favorite dinner staple.
Did you know?
The Kraft Macaroni and Cheese Dinner was introduced in 1937 with the slogan, "Make a meal for 4 in 9 minutes."
Mom's Mac 'n' Cheese:
Ingredients
1 lb. elbow macaroni
1 lb. package of Velveeta, cut into small chunks
Stick of butter
1 28-oz. can stewed tomatoes, Italian style, strained and chopped
1/4 cup milk
Pinch of dried basil
Salt and pepper, to taste
Cooking Instructions
Preheat oven to 350 degrees. Cook pasta according to package directions until al dente. Butter casserole dish. Drain macaroni and add to dish. Add rest of butter to macaroni and stir until melted. Add the rest of the ingredients and stir. Bake for 20 minutes, or until melted, stirring halfway through cooking.
More Macaroni & Cheese Recipes:
Updated Mac & Cheese
No-Bake Macaroni & Cheese
WHAT DO YOU THINK ABOUT MACARONI & CHEESE? GIVE US YOUR COMMENTS!
Amy Adams' Bikini Body Isn't What You'd Expect ...
St. Louis Sports Bar Gives Man Receipt Criticizing His Child
What's Behind This Door Is Terrifying
'Undercover Boss': Top 4 Moments From Season 4 [VIDEO]
Las Vegas Court Officials Accused Of Covering Up Sex Assault [VIDEO]
'Sopranos' Star Dies At 51
Groomers Lose Dog, Claim Not Responsible
Xbox One-80: Microsoft reverses Xbox One DRM features
Helen Lost 82 Pounds: 'Helping Others Is What Life Is All About'
Male Judge Sets Dress Code For Female Lawyers And Sparks Uproar
'Lone Ranger' Star Johnny Depp Opens Up About Split From Vanessa Paradis
Men's Wearhouse Abruptly Fires Its Founder, Spokesman
The Story Behind Shapewear: From Girdles to Spanx
'Grease' Cast: Where Are They Now?
Michael Hastings Dead At 33
Careless Chinese Baggage Handler Really Throws Himself Into His Work
'Today' About To Undergo Another Overhaul
PHOTOS: Beautifully Abandoned America
WATCH: Porn Star Says My Dad's Angry I Ruined Porn For Him
Khloe's Workout Photos Are Pretty Alarming
LOOK: Teen Was 'Shamed' By TSA Officer For This Outfit
5 Ways To Get A Flat Stomach -- While Standing Up
PHOTOS: Michelle Obama's Ireland Trip Wardrobe Is Making Us Jealous
LOOK: China Invented The Weirdest Way Ever To Ward Off Pervs
41 Busted In Child Sex Sting
WATCH: The Amazing Moment A Trapped Fox Approaches Men For Help
Axl Rose Doesn't Look Like This Anymore ...
7 Beautiful Actresses Who Were Told They Weren't Pretty Enough
PHOTO: Brazilian Officer Pepper-Sprays Female Protester In The Face
Outrage Over Class Photo: 'Adults Should Know Better'
EPIC FAIL
Helen's Secret Surgery
5-14-2007 @8:09AM geoff groedner said... If you double the recipe and add a half a dozen 105mm Howitzer cannons, you can start your own country, although most of your citizens will have long term cholesterol issues. Not bad. This recipe is the ancient burial ground for nutrition, where many arteries went to die.
Reply
5-23-2007 @8:22AM bruce said... just wanted to ad some of my mothers ways of making mac and cheese. she also used velveeta cheese and added some can carnation milk, some crushed crisp bacon, and some whipped up eggs. a few pats of butter, mix it together. bake till it has a golden top. it was moms mac caserolle. it was good, and you can also add the tomatoes too.
Reply
5-22-2007 @8:11AM bruce said... box of mac
cut up velveeta in cubes, 1/4 of block
1/2 cup can milk
1/2 stick butter
3 eggs beaten
all purpose seasoning
cook and drain mac.
while hot mix ingredients
bake in safe glass casserole dish 350 for about 20 to 30 min.
Reply
7-01-2007 @8:10PM Lovin Healthy Kids said... And we wonder why our kids are overweight...Yes this is a great easy recipe that kids will eat,but it's loaded with fat and calories,and is a comfort food so easy to over eat...
Reply
7-01-2007 @8:14PM Shirl Beer said... This recipe sounds great, I've never used Velveeta cheese for Mac & Cheese. I will have to skip the tomatoes, I have a very picky 9 year old and she hates tomatoes. Along with numerous other foods, some she's never even tried. But thanks we'll give it a try.
Reply
7-01-2007 @8:14PM Lovin Healthy Kids said... And we wonder why our kids are overweight.Yes this is a yummy recipe,but also loaded with fat,and calories,and since it's a comfort food,it's easy to eat too much...A Portion of this is 1/2 a cup...How many people only eat 1/2 a cup...
Reply
7-02-2007 @1:04AM Joanne said... At least lose the Velveeta and use actual CHEESE in the recipe. It tarnishes the good name of Mom to use sub-par ingredients.
Reply
7-01-2007 @8:38PM Camren said... I've been a Mac & Cheez fiend all my life, and I don't see that changing any time soon! I have my own methods of making it though. I always add a little extra Kraft topping to it (in some stores, the same topping for Mac & Cheese can be found in cannisters like Parmesan cheese for spaghetti), and even some real cheddar. This really enhances the cheese flavor and the real cheddar makes it nice and gooey. I've never cared all that much for Velveeta. It's okay, but not my favorite.
On larger meals, I like adding a packet of Top Ramen noodles! Or if you're in the mood for a smaller meal than a box of Mac & Cheese provides, try using JUST a packet of Top Ramen, with the Mac & Cheese topping from the cannister, along with a fairly generous amount of shredded cheddar. Filling, without being too bulky!
And of course, I always buy Kraft! The others, while ok, just don't compare.
Reply
7-01-2007 @9:17PM Penny said... Of course you have those who just have to bring up the issue that this recipe is making our kids fat. How long do you think families have been eating mac & cheese?? The increase of obesity in children has skyrocketed in the last 10 to 15 years and that is NOT when mac & cheese was discovered. Kids are getting fatter because of lazy parents buying boxed foods and take out instead of actually preparing a proportioned home cooked meal.
Reply
7-01-2007 @9:29PM Arlene Platt said... Mac & Cheese is a favorite in my house. Just me & the hubby. So when I want a one pot meal I just add left meat like Ham, hamburger or polish sausage.
Reply
7-01-2007 @9:26PM Kathy said... I take macaroni and cheese very seriously and I don't like the sound of this one. I use a little Velveeta in my macaroni and cheese because it does melt nice and creamy, but I think you can really go overboard on it quickly and then it's too salty and overpowering. I add a little of it along with a good amount of shredded sharp cheddar, and I layer the cooked macaroni with the 2 cheeses, a dusting (like a couple teaspoons per layer) of flour, some dots of butter or margarine, salt and pepper and usually about 3-4 layers in the dish. Then I pour half a cup of milk over all and top with crumbs and bake till real toasty and melty. It makes like a creamy sauce without any stirring. Saltine cracker crumbs can be substituted for bread crumbs.
Reply
7-01-2007 @9:30PM eve kolstein said... My mom made a version of this mac and cheese on the stovetop. She used a few slices of american cheese along with some milk, butter and the magic ingredient, tomato paste. Mix all the ingredients together with elbows until the cheese is melted and it's hot and delicious. Sprinkled with parmesan cheese, this was my favorite lunch when I was in 6th grade and came home for lunch!
Reply
7-01-2007 @9:35PM Angela said... Try 8 oz of Colby cheese, cubed, mixed with cooked elbow macaroni, salt, pepper to taste, and a few tablespoons of milk. Bake at 350 for about an hour.
Reply
7-01-2007 @9:45PM patrick said... My grandmother used to add a can of tuna to the kraft mac& cheese i still eat it to this day. god love ya gram
Reply
7-01-2007 @9:56PM Roslyn said... My children were raised on Macaroni & Cheese. I was a divorced mom with 5 kids to raise with no help from their dad so we ate alot of this kind of food. To this day it is a favorite to them and to my grandchildren. I on the other hand can only handle it once in awhile. There is a difinite difference between northern and southern mac and cheese. The south has alot more calories.
Reply
7-02-2007 @8:02AM Irene said... My Mom also made Mac and Cheese using Velveeta cheese. I loved that recipe. I have to say, I was not a fat child...WHY? Because I was always outside playing before and after meals. I didn't sit inside and play video games or watch TV. Our kids are fat today, not because of what they eat, because of DON'T play and exercise. As a child, we ate REAL butter, potatoes loaded with butter and salt, mac and cheese, bread, etc. etc. Make your kids go outside to play, work, etc. I blame parents for their kids being overweight, not the food they eat!!!
Reply
7-01-2007 @9:52PM clisty b said... try the barilla mac and cheese recipe on the elbow pasta box....deliciosa!
Reply
7-01-2007 @10:10PM Sherri said... I have always made mac and cheese with Velveeta and a can of tomato soup, so this recipe would work for me. I know may people think Velveeta isn't real cheese but it melts beautifully.To my children (who are now 26 & 28), this is the only way to make macaroni and cheese. They wouldn't eat it any other way!
Reply
7-01-2007 @10:24PM David said... You got it #9. Always someone trying to find a scape goat. Mac and Cheese has been a favorite for many years. This dish does have a factor in the increasing obesity of todays children. You hit the nail right on the head. Lazy Parents, instead of a balanced homecooked meal, run to the fast food place and load them up. Then to keep them from bothering you , put them in front of a video game or a movie. Parents , get your heads out of you you know whats and take responsibility. To blame it on Mac and Cheese is absolutely rediculous. EAT MORE MAC AND CHEESE.
Reply
7-01-2007 @10:28PM Steve Reynolds said... Please, enough already!! To me, it sounds like a great take on Mac & Cheese. I grew up on a ranch, we had Kraft Macaroni & Cheese quite often. The problem is not with the dish, but the amount of exercise the kids get today. They are 'couch potatoes', stuck in front of the computer, tv or video game. If they actually played outside or had chores to do, obesity would not be a problem. Let's address the real issues, its just as much the lack of physical exercise as it is the diet. Plus, you do not eat as much/snack when you are outside doing something. There is also something know as 'portion control', as well as eating a balanced diet with fruits and vegetables.
Steve
Reply