Weight and Learn

A stay-at-home mom learning how to be happy and healthy.

Posted by Tammy On January - 17 - 2012

While searching the fridge for lunch ideas, I came across a chuck of Velveeta cheese that had been purchased for a previous new recipe but I didn’t use the whole block.  This sad, squished lump inspired me to make macaroni and cheese from scratch.  My mom used to make it when I was a kid and it was the best thing ever.  I couldn’t wait for my son and husband to try it at lunch to see if I managed to do it justice.  I’m surprised I haven’t attempted it before.  I love mac and cheese and it’s actually quite easy.  I think the legend of my mother’s recipe was too intimidating that I was afraid to try.

I made it and put it in the oven before I went to the bus stop to get my son.  On the walk home I told him that I had made homemade macaroni and cheese just like my mom use to make me.  He was excited to try it but when I took it out of the oven, he had one look at it and declared he wasn’t eating lunch today.  My heart broke.  I remember so many burned tongues because as soon as my mom took the casserole dish out of the oven we were all fighting for the first bite.  I put a bowl out for him hoping to entice him to have a bite.  My husband thought it was great and it was just as I remembered it.  Warm and gooey down to your soul but not as satisfying if my son didn’t like it.

When I cook, I cook for myself.  What I want to eat, how I want to eat it etc.  Cooking for someone else’s enjoyment is really emotional.  Pouring yourself into a meal or dish and waiting for positive responses and praise.  Lifting your esteem and spirits when your food is received with moans of pleasure and requests for reciepes or breaking your heart when no one asks for seconds.

I finally was able to get my son to eat some.  He said he liked it but didn’t like the crunchy stuff on top.  My heart is now partially mended so I can live and cook another day.

Velveeta Down-Home Macaroni & Cheese

1/4 C butter

1/4 C flour

1 C milk

1/2 lb. Velveeta, cut into cubes

2 C elbow macaroni, uncooked

1 C shredded cheese

dash of cayenne pepper

10 Ritz crackers, crushed


1.  Cook pasta as directed and drain.

2.  Melt 3 tbsp butter in saucepan on medium heat.  Whisk in flour stirring constantly.  Gradually add in milk.  Bring to a boil; cook for 3 minutes stirring constantly.  Sauce should be thick.  Add Velveeta and 1/2 C cheese.  Stirring until cheese is melted through.  Add dash of cayenne pepper.  Stir in macaroni.

3.  Spray casserole dish with cooking spray.  Spoon mac & cheese into dish.  Sprinkle with remaining cheese.  Melt remaining butter and toss with crackers crumbs.  Sprinkle over casserole.

4.  Bake for 20 minutes.

TIP: Make sure you have all your ingredients premeasured so that when you start cooking you can keep stirring constantly.

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Categories: Feature, Food, Thoughts

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