October 22, 2013

Euna Mae's Mac 'n Cheese

Here's a little sample of what has been happening regularly behind the scenes here....

Hi Amy,

I noticed on Instagram you mentioned you took down your old blog. And I started to panic. No! Not Granny Nelson's mac n cheese. No no no. It can't be gone. I quickly checked my pins on Pinterest and it was truly gone....It is comfort food season and we tried many a homemade mac n cheese recipes winter before last to find our fave. And Granny Nelson beat Pioneer Woman in our house so we need it back when you can find the time.

....And the chunky berry cookies. Will you please post that again before the holidays? I absolutely won't survive without it.

Please and thank you very much!
Darlene from Raleigh, North Carolina

A little history for y'all who are new around here...I design and run several brands - the very first and longest running brand is Sincerely Yours Paper which had an accompanying blog for many years. On that blog in addition to etiquette, stationery products, wedding features and other paper lovelies, I posted a few recipes here and there that people came to love...and pinned. So with the addition of another brand including Euna Mae's, I have since stopped blogging for SYP and deleted the blog to end confusion. But there's been a little backlash of sorts because the recipes have gone into space. So for everyone who has touched base in a panic AND for those of you who are new to my kitchen, I'm taking a couple of days to repost some oldies-but-goodies.  

I'm not sure I even need to say much about Granny Nelson's mac 'n cheese that Darlene's email hasn't already communicated....It's so good that it creates panic in the hearts of people who can't locate the recipe. That's awful good, wouldn't ya say?!

{fills a 9x13 casserole dish}

1 package of large elbow noodles
2 sticks of unsalted butter (1 cup)
1- 2 lb. loaf of Velveeta (32oz)
1 cup half and half plus 1/2 to 3/4 cup more
 salt and pepper to taste

{Euna Mae's slow stir method}
Preheat oven to 300 degrees.  
 In a very large pot, boil elbow noodles until al dente just a minute or so less than the package suggests. While the noodles are boiling, cut butter and Velveeta into slices. Drain pasta and pour into a greased 9x13 casserole dish. Add the slices of butter and cheese to the noodles, tucking it underneath and all around evenly throughout the casserole dish. Slowly and evenly pour over the 1 cup of half and half. Cover with foil and place in the oven for approximately 20 minutes, then uncover and stir. Return to the oven uncovered for 10 minutes or so and stir, repeating until the butter and cheese are melted and gooey.  Add any additional half and half to get the consistency you like. Salt and pepper to taste. Then finally, increase the oven temperature to 375 and cook for about 5-7 minutes until the very edges of the noodles dry out and get the teeniest bit golden. Serve hot out of the oven.

{Revised speedier method}
Preheat oven to 375 degrees.
Follow instructions above for boiling noodles and prepping butter/cheese. Pour drained pasta in the largest bowl in your house, and add butter/cheese/half and half. Stir well. Cover with clear wrap and microwave for 3-4 minutes at a time, stirring in between, until the butter/cheese/half and half are melted and gooey. Salt and pepper to taste. Pour into a greased 9x13 casserole and bake uncovered in the oven for 5-7 minutes until the very edges of the noodles dry out and get the teeniest bit golden.