It has been so warm out the last couple weeks and now it is actually, finally chilly on December 20th. This calls for some comfort food. What food is more comforting than mac ‘n cheese?? Growing up my sister and I spent a lot of time at my grandparents’ and it was always a treat when my Grandma would make her special mac and cheese. I would always be so excited when my mom would make it every now and then at home which is where the name “mac and cheese like grandma makes” came from. This was one of the first things i learned to cook on my own and I have pretty much made it for everyone I know.
2 cups of elbow macaroni
1 and 1/2 cups of shredded mozzeralla
4 slices of white American cheese (kraft singles)
2 cans of tomato juice
Hot sauce to taste (Red hot or Tabasco)
Fresh ground pepper to taste
First cook elbow macaroni in salted water to aldente. I used whole wheat elbows, which I’m sure my grandma did not use but it works just as well. Sprinkle the bottom of a bake proof dish with half of the shredded cheese. Dump cooked pasta on top of the cheese and then sprinkle the rest of mozz on. Next layer the slices of american cheese on top.
Pour tomato juice over the top. I usually pour out half the first can and then put some dashes of hot sauce directly into the can and swirl to mix it with the tomato juice and then pour the rest on. I do the same with the second can. If you are making this for just yourself or you don’t want some leftovers cook only one cup of elbows and use one can of tomato juice. That is the rule of thumb, the number of cans is equal to the number of cups of pasta.
Bake macaroni at 375 for at least 17 minutes. I like mine to be a little runny-soupy but if you don’t like that bake it a few extra minute. Finish with fresh cracked pepper! This is a family favorite so I hope you enjoy this as much was we do!