I’m so excited and proud to be able to take part in Mouthwatering Mondays this week. Normally I am woefully inadequate as a cook, which is a shame because my mother and grandmother (Nanny) are/were amazing cooks. Today’s recipe is my favorite meal, Nanny’s Baked Macaroni. It’s warm, gooey and yummy. What more could ask for from comfort food? Today’s recipe features some updates inspired by a friend’s post about her mac ‘n cheese, lunch at my mom’s and Aarti from the Food Network. The panko breadcrumbs idea is from her show.
In the original recipe you only use American cheese, the only seasoning is Morton’s Nature’s Seasons and the breadcrumbs are Progresso Italian breadcrumbs without the butter. In the original recipe the breadcrumbs cook the entire time with the macaroni.
In this recipe you add Cooper Sharp Cheese and Pepper Cheese to the American Cheese singles. You also add garlic salt, basil and oregano to the seasonings.
When mom made the original recipe we’d pour warm tomato juice over it and eat it that way. When I tasted last night’s batch I found that I didn’t want the tomato juice for fear I’d ruin the flavor.
Nanny’s Baked Macaroni Recipe w/ My Updates
16 oz box of elbow macaroni (I use Mueller’s)
American cheese (the store bought singles melt best)
Cooper Sharp cheese
Morton’s Nature’s Seasons
2 Tablespoons of butter
3/4 cup of Panko Breadcrumbs
Boil elbow macaroni
In a casserole dish or aluminum baking pan put in a layer of elbow macaroni
Cover elbows with a layer of American & Cooper cheeses
Tear pieces of Pepper cheese and add to taste
Sprinkle layer with Nature’s Seasons, basil, garlic salt & oregan
Pour a little milk over layer (milk is for helping cheese melt, don’t use too much or will come out too loose/too creamy)
— Repeat — (I normally get 2 layers in an 8 x 8 aluminum baking pan)
Cover pan with aluminum foil
Cook in oven at 325 degrees for 35 minutes
Cover top layer of casserole with mixture of melted butter and breadcrumbs
Cook uncovered for another 10 minutes