Getting an A in Macaroni and Cheese

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With the approach of the holidays, I thought you might like this old standby, made extra delicious with a secret ingredient.

In my English composition class, Tarlisha Lipscomb faced her writing assignments with determination. I read Tarlisha’s essays with enthusiasm, especially her  how-to essay on making macaroni and cheese.

Perhaps it was the A she received on the paper that inspired her to bring in a whole pan of mac and cheese for the class to sample. (She admitted to some help from her mom. Thanks, Tarlisha’s mom!)

And sample we did. Yum in English 090!

Switch now from Piedmont Community College to Hillsborough Presbyterian Church.

I’m not one to garner many praises at church suppers.

But when I brought Tarlisha’s mac and cheese, I began to hear, “Whose mac and cheese is this?”

Yes!

Finally, an A for Barbara Younger in Potluck Supper 101.

Secret ingredient: sour cream, lots of it.

Here’s how to make Tarlisha’s  macaroni and cheese:

Cook one pound of macaroni. Drain.

Mix in two pounds shredded cheese (you can save some to sprinkle on the top), one tablespoon flour, 1/4 cup milk,and two cups of sour cream. Add salt and pepper to taste.

Bake for forty minutes in 350 degree oven. Freezes well.

Let me know if you get an A!

Photo Above:  Tarlisha’s mac and cheese went to Charolottesville with me when Mazen was born.

Photo Below:  Tarlisha Lipscomb.  When she sent me this photo, she kindly wrote  she enjoyed my class because there was never a dull moment. That’s because we got to eat mac and cheese!  But thanks, Tarlisha. Sometimes, it’s the students who are the teachers.

26 responses »

  1. Yum, is right! Nothing quite like homemade mac & cheese to warm up these cool fall nights! Thanks for the recipe; I’ll try it.

  2. In my graduate program I was TA for Speech 101 One of the 4 speeches the students did was a demo speech. I told the kids I loved speeches that involved food. I learned how to make ravioli, smoothies, wontons, fortune cookies, and even how to decorate cakes. I also learned about woods and irons in golf, how to ride a unicycle. The student who demoed how to take apart a rifle and clean it was a little creepy–wouldn’t happen today, but I sure learned a lot from my students. Thanks for the sour cream tip.

    • Yep. And get this. She kept forgetting to send me her picture. Finally, I decided to just put up the post without it. Just as I pulled up the draft to work on it, she walked into the ASC! I haven’t seen her since early September. I was so shocked and pleased.

  3. A much more decadent version than the skim-milk-low-fat-cheddar dish I used to take to potlucks! Wonder what comments I would have received had I taken your recipe???
    Janet

    • I’m convinced fats are the way to go for praise at potluck suppers, although I do plan to try this recipe substituting Greek yogurt for the sour cream.

      • I did make it with Greek yogurt and less cheese, 2 pounds sounded like a lot of cheese. Even with these modifications I would have to say this is a definite winner. Thanks for posting.

  4. I’d have given her an “A” too! I never would have thought of adding sour cream. My husband is a mac and cheese lover, so I will get bonus points for this I’m sure. I got an “A” in my college freshman comp class for writing a paper on how to eat a cheesecake – it was great fun to research….. 🙂

  5. Barbara, are you supposed to make a roux with the flour? Or do you truly just mix everything together? Sounds like a great recipe. I cannot wait to try it. Thanks for the clarification.

    • No, I just toss it in. I suppose you could sprinkle it around it a bit as you toss, just to make sure it doesn’t lump up, but i haven’t ever had any trouble. Let me know how it turns out!

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