PERFECTION CLEANING LLC

48—Lewistown, PA

The Sentinel JUNIATA VALLEY MAGAZINE

Macaroni and cheese memory Lynn Fohringer

Macaroni & Cheese Food Memory with my grandma

Ever since I can remember, I’ve been cooking with my grandma Betty Dressler. She’s the greatest cook I know.

Every Sunday, since I was a toddler, I have been cooking, baking and harvesting food with my grandma. We have made cupcakes and brownies, to deer burgers and spaghetti and meatballs.

My favorite recipe that I’ve made with her is baked homemade macaroni and cheese. The reason why I like making baked macaroni and cheese with her is because cooking is my passion, and cooking with someone I truly adore makes the experience 10 times better.

My family absolutely loves her macaroni and cheese because just the way she makes it, everyone falls in love with it. She takes smoked Cheddar cheese and adds it into buttered bow tie noodles and bakes it to perfection!

I absolutely adore my grandma. My favorite dessert to bake with my grandma is coconut cream pie. The reason why I love baking and cooking with my grandma is because she doesn’t measure anything. She always says, “It’s about the love you put into it, not the measurements.”

Everything my grandma makes tastes absolutely amazing! E v e n when my family shoots a deer or bear, my grandma is always there to help clean, skin, gut and can the deer meat.

So, these are the main reasons why I absolutely adore cooking and baking with my grandma, because she’s an amazing cook!

The recipe for her homemade baked macaroni and cheese:

1 1/2 sticks unsalted butter 1/2 cup milk 2 1/2 cups smoked Cheddar cheese Salt Pepper Parsley

Preheat oven to 375 degrees. Start by using one stick of butter to butter the dish you’ll be using. Lather it all around the bottom, edges and sides. But leave about 1/2 inch of space for baking. Then, slice six pieces of butter off that first butter stick you used, and lay them on the bottom of the dish. Cook your macaroni. Once that’s done, drain and get a bowl and toss the macaroni in some melted butter and parsley. Next, mix half the cheddar cheese and milk into the macaroni mixture. Add the macaroni into the dish and sprinkle salt, pepper and the leftover cheese on top. Bake for 45 minutes to an hour or until the cheese is golden brown and crispy.

Best served with mashed potatoes, corn, gravy and ham. Serve and enjoy!

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