The 1950’s was the decade following the food rations of WWII and the new trend in food was quick and easy, high fat, processed foods. My mom was a progressive 1950’s mom and she was all about margarine, tang, spam, and Velveeta pasteurized process cheese.
Seriously, I did not taste real cheddar cheese or real butter until I was in my late teens.
In spite of that, she was a great cook. Then as today, most every kid loved mac and cheese and I was no exception. My mom’s macaroni and cheese was divine. It started with seashell shaped macaroni saturated in Velveeta cheese which meant that every bite burst with creamy, yummy cheese.
Mom’s Macaroni and Cheese
2 cups [8 oz.] seashell macaroni, uncooked;
3/4 pound [12 oz] Velveeta, cut up in cubes;
1/3 cup Milk
1/8 tsp. Pepper
Cook macaroni as package directs; drain well. Return to pan.
Add remaining ingredients; mix well. Cook on low heat until Velveeta is melted, stirring frequently. You can serve at this point or you can transfer to a well oiled glass dish and top with grated cheese (this is where I would add real cheddar and real shredded Parmesan cheese), sprinkle with paprika and bake at 350 until bubbly and slightly golden on top.
About the Author
Debbie Williams is the author of Recipes that Remember, a recipe blog dedicated to her mother who passed away from Alzheimer's disease in 2010. Learn more »