Growing up, my family's schedule seemed to revolve around mealtime. I have to attribute my love for home cooked food to my mother. She didn't believe in cereal and made us breakfast every morning. I think that deserves some kind of award. Pancakes were my favorite breakfast growing up and my mom made hers from scratch. To be honest, I didn't know you could buy pancake mix at the store until I went to college. I don't claim to be a fabulous cook. I just wanted a place to keep and share all the recipes I love.
My family all came together in the evenings to eat dinner. It was at this time that relationships were built and strengthened. I believe that family dinner is an important tool for cultivating love and strengthening the family. This is why I cook. This is why I share.

Thursday, February 28, 2008

Glorified Macaroni and Cheese

  • 8 oz. elbow macaroni
  • 3 cups shredded cheddar cheese
  • 1 can cream of mushroom soup
  • 1/2 cup mayonnaise
  • 1 jar (4 oz.) diced pimiento, drained
  • 1/4 cup chopped green pepper
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Preheat oven to 375 degrees. Cook macaroni according to package directions; drain and return to saucepan. Add remaining ingredients and stir well. Transfer to a 1 1/2 quart casserole. Bake, covered, for 40 to 45 minutes. Serves 4 to 6.

Lactose free variety: Use lactose free Cabot cheddar cheese. Omit cream of mushroom soup and add an additional 1/3 cup mayo.

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