Tuesday, April 7, 1936

Calm and plesant this forenoon changing to north wind and snow this afternoon-
Iliff came and worked 6 hrs. burning bush and part of orchard grass-
I made apple pudding and macaroni & cheese* and roast beef for dinner with asparagas
Mother was fairly good today

Baked macaroni and cheese*

*While doing a bit of internet research for this post, I found a recipe I liked, but the information on the blog was erroneous. Seriously people, just take a few seconds & look things up if you don't know. I found this article by the Smithsonian which came out 1 1/2 years before the blog post I referenced. Anyway, who knew Thomas Jefferson served mac & cheese when he was president in 1802? I think that is cool. Irene wouldn't have been serving Kraft Macaroni & Cheese on this day because it didn't come out until the following year.I opted for this recipe seen below, because it calls for making a cheese sauce & includes mustard like my mom's. (Image from Moms Who Think website.)

Macaroni and Cheese

Ingredients:

4 cups whole milk
5 Tablespoons butter
4 Tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
3 cups grated mild cheddar cheese
3 cups grated sharp cheddar cheese
1 pound elbow macaroni

Directions:
1. Preheat oven to 375 degrees F.
2. In a medium saucepan set over medium heat, heat the milk (do not boil).
3. Add the butter. When butter is melted into the milk, add the flour while whisking. Continue cooking, whisking constantly, until the mixture is smooth.
4. Remove the pan from the heat. Stir in salt, dry mustard, black pepper, 2 1/2 cups of the mild cheddar cheese and 2 1/2 cups of the sharp cheddar cheese. Set cheese sauce aside.
5. Bring 2 quarts water to a boil. Add the macaroni, cook for the time specified on the package, making sure not to overcook it. Drain immediately and rinse under cold running water. Drain well.
6. Stir macaroni into the reserved cheese sauce.
7. Pour the mixture into a 3 quart casserole dish. Sprinkle remaining 1/2 cup mild cheddar and 1/2 cup sharp cheddar on top.
8. Bake until browned on top, about 20 to 25 minutes.