Today my husband and I were walking Luna and Fen. When we arrived back at home, mom Rabourn’s white Bonneville was in our driveway. Her refrigerator had stopped working; before she could get the new one installed, she parceled out her perishables to avoid disaster. Our ration included a big bag of shredded cheddar cheese. From the moment I laid my eyes on that cheese I craved homemade macaroni and cheese.
I make this bit of heaven only once or twice a year for two reasons. First, it is not what I call a healthy meal. Second, it takes a lot of cheese to make it properly and I am too thrifty to splurge often. For tonight’s offering, I owe my sister’s junior high home economics teacher. I am not entirely sure the recipe hasn’t developed a little. The essentials are milk, sour cream, butter and, of course cheese! The crispy browned cheese melted on the top is my favorite. Who doesn’t love burnt cheese?
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