My love of cooking comes from watching my mother cook night after night as I grew up. We never had to microwave TV dinners or fend for ourselves for a meal.
She had dozens of cooking magazines that she would try recipes from. We would try a new one almost every night. When I was 7 or 8 she started letting me help her, even if it was just stirring the pasta.
As I got older, she would let me find my own recipes and make dinner myself. It was a couple of years ago when I decided I wanted to go to culinary school, so I enrolled at The Culinary Institute of Montana at FVCC, and that is how I ended up here, writing this for all of you.
One of everyone’s favorite meals as a kid is macaroni and cheese, and I was no exception. Honestly, this classic is still my favorite. I’m not talking about the boxed stuff – no, not the stuff with the packet of cheese powder.
What I’m referring to is hot and delicious, fresh-from-the-oven, stringy with melted cheese, homemade mac ‘n cheese.
My mom has been making this timeless American dish since I was a kid (but she never made it too often as she didn’t want to spoil us).
For me and my sister, it was a special treat we always looked forward to. She would make this amazing meal any time something special happened, such as a birthday or a big accomplishment, as it was always the request of whoever’s special day it was.
A fight would often ensue over the leftovers the next day, (just like pizza, it’s good cold the next day). Even when I turned 20 and my mom asked if I’d like something special for dinner, I requested her mac ‘n cheese.
Here’s the best thing about this recipe: You can add just about anything to it to give it your own little twist.
Meat lovers can try adding pepperoni or bacon, adding peppers or onions can make it a little healthier, or you can even add little hotdogs if that’s how you like your mac ‘n cheese.
Bon appétit.
Yield: 4-6 servings
Ingredients:
- 1 pound uncooked pasta
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 2 tsp. dried parsley flakes
- 2 C. grated cheddar cheese
- 1/2 C. milk
- 1/3 C. Italian-style bread crumbs
Cook pasta according to package directions.
Drain pasta.
Stir in salt, garlic powder and half the parsley.
Mix in all but 1/2 cup of cheese.
Place mixture in an oven proof skillet or baking dish.
Top with remaining cheese and parsley.
Pour milk evenly over top.
Sprinkle with bread crumbs.
Bake at 350 degrees for 20 to 30 minutes allowing top to brown nicely.
Gabrielle is a student of The Culinary Institute of Montana at Flathead Valley Community College. Applications are currently being accepted for the fall 2013 program. For more information about the program, visit www.culinaryinstituteofmt.com or call Instructor Hillary Ginepra at 756-3862