![]() But, she did not make baked macaroni and cheese in an iron skillet, and she would probably think I was nuts to even consider it.Īnd so, when it came down to it, I used the very Pyrex baking dish that she used and I inherited from her. Mama loved and used her iron skillet often too. Among the reader favorites are our Tomato Gravy, Hot Fudge Pudding Cake, Cajun Steak Bites and Skillet Potatoes for the Grill. We love our iron skillets around here, and we have lots of recipes made in them. ![]() When I first started planning this post I was thinking iron skillets. Keep the presentation as simple as the food It just needs a few minutes in a hot oven to melt that cheese on top, soak up the milk, and get piping hot. With no egg to worry about, the ingredients are all cooked by the time it goes in. Just tape-it-onto-my-hips rich.Īlso, I was overcooking it in the oven. This old fashioned Macaroni and Cheese recipe is not your diet’s friend, but it’s the way our southern Mamas intended it to be. What was I doing wrong? Not enough stuff. So, why was it dry? Why did I feel like I needed to add an egg or thicken the sauce with flour? I read hundreds of other recipes and no one seemed to keep it as simple as Mama did. How tough could it be?” My thoughts exactly. I know you’re thinking “It’s just a few ingredients. What was I doing wrong? I wanted my Macaroni and Cheese to be like Mama’sĪfter years of mediocre results and some trial and error I’ve finally got it pretty close.
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