We Coleman’s make excellent mac-and-cheese. It’s one of my favorite foods and the food I always bring to pot-lucks and the like if I want to impress people.

We usually wing it and have never before written down the “recipe”. But Kim’s sister asked for it. Here’s what Kim wrote back:

(The Very Best) Mac and Cheese (Ever)

Boil and salt water; cook 1 lb. elbow macaroni to al dente.

Put the following ingredients in a microwave safe bowl and cover with plastic wrap:
– 1 lb. white american cheese (we like clearfield) sliced then torn into smaller pieces
– 1/4 lb. yellow cheddar cheese (shredded or just chopped up)
– 3 tbsp. butter
– 1/4 c. of milk (can always add more later)

Microwave the cheesy stuff in 5 min. segments stirring every 5 mins. until melted and not chunky. Thin the cheesy stuff as needed with milk to a little bit more runny than you would think it should be (the pasta soaks it up and it gets thicker). I sometimes throw in a little paprika, pepper, chives, parsley, etc. to spruce it up.

While the cheese is cooking away, heat up 1 can of stewed tomatoes (not Italian style) in a small saucepan. Mash up the stewed tomatoes with a potato masher and thicken with a little corn starch and water. Watch that you don’t turn up the heat too high because they can burn and/or boil and spit lava-hot tomato goo at you. Ouch!

Combined the cooked noodles and the cheesy sauce and put it in an over-safe casserole dish.

Cover with the stewed tomatoes and sprinkle top with italian bread crumbs.

Bake for 20 mins. or so. at 350 degrees.

To serve, open a bottle of white wine and give a toast to Jason and Kim!

This is absolutely not the best stuff to eat if you are trying to lose weight. But it is mighty tasty. So try it out sometime as a treat. Then come back and thank me.