This recipe comes from a cookbook from my mother-in- law’s former coworker, Claudia Green, a locally renowned cook who worked with her at Henry Ford Hospital. Miss Green, as she was known, was a spitfire. The story goes that her job was eliminated at the hospital, so she handcuffed herself to something in the lobby until they gave her another job. She self-published a cookbook, “Little Bit of Soul: Preserving Our Black Heritage,” which my mother-in-law (Angie) generously gave to me. Angie said her sons, my husband and his brother, loved a little macaroni with their cheese, so this recipe should be right up their alley.
Big Ma Ma was Miss Green’s grandmother, Vivian Delena Hart. She recalls her grandmother’s witticism. “Honey, don’t’ give that recipe to your girlfriend, she might make it better than you and take your man, because a way to a man’s heart is through his stomach.”
Equipment:
Big Ma Ma Macaroni & Cheese
This recipe makes a delicious and velvety macaroni and cheese.
Ingredients
Instructions
- Preheat oven to 375 degrees. Cook macaroni according to package instructions and drain. Melt butter in a saucepan over low heat. Add flour and salt, mix well. Add milk, bring to a low boil. Add cheese and cook until cheese is melted.
- Pour macaroni into a greased pan. Pour sauce over macaroni. Bake until slightly browned, about 20 minutes. Serve hot.