Sleepover Menu for Grandchildren

He loves my macaroni and cheese, the famous comfort dish of all. The ingredients are mom approved, always. The two boys 'Tim' and 'Tom' are having a sleepover with me. The 8 and 5-year- olds are ready, knowing staying up late might happen and food to their liking will be served, non-stop. ...Jurassic Park x 3 might be there. (The bonus discs are incredible like the movies they represent)

There is a camaraderie with each boy and me. I am honoured. The laborious food menu began early this Saturday morning. Noodles, freshly rolled and cut, were ready for dad before he left. He eats his meal with the cream cottage cheese of his childhood. (Mom was busy under the cover of darkness, somewhere). Other foods including roast potatoes and cucumber slices were ready too. The best was left for later as it cooled on the counter: macaroni and cheese.

Improvisation was needed to make my treasured macaroni and cheese. The one company that made a mac and cheese I enjoyed when my version was not available was Stouffers. It was my choice not one that was imposed on any of the my grandchildren. (Mom and dad have rights too.)

Here goes on the job training: making macaroni and cheese when one of the main ingredients is spoiled. I could not use the oat milk in the refrigerator. I stood there wondering what to do next. I had melted some butter, 2 tbsp., then some added olive oil into the 00 Italian flour in the pot, making a paste.The liquid was added next, very slowly, using the wire whip to blend in the 10% organic cream and more water, keeping lumps ar bay.

When you add a powerful flavour enhancer to gravy, or other sauces for instance, (the juices from a roast or its vegetables,) water is used to thin the 'sauce' to your taste and make it your own.You decide. (Use a little cold water to flour at the beginning in small bowl, then add to hot 'sauce',to thicken.)

Faced with a mac and cheese catastrophe, I decided to add 1 tbsp. of full fat caesar dressing to the sauce on the stove top then I sprinkled parmesan or pecorina cheese into the sauce adding an unexpected flavour dimension to this new recipe of mine. Once sauce has cooked and the grated 'old' cheddar cheese, melted, the casserole is ready to eat.

Adding water, not milk, coupled with flavour enhancers (butter, dressing and cheeses of your choosing) made an incredible macaroni and cheese. It happened to momsey and surprised me ,too. Plain old water with a little help made my macaroni and cheese so delicious. It is now my favourite version. The best ever made and more healthy, too, I believe. The boys thought so, too.

A dash of this cheese or a smidgeon of that salad dressing augments flavour tremendously and water was used not milk of any kind. Become the chef you are hiding inside you. Using water as a replacement for milk or juice is not failure. You are a creative genius using water with courage and also reducing cost and calories. Flavour is coming from other ingredients. Water is needed in all cooking. We are water too.

Using a strongly aged cheddar allows for a reduced amount in the sauce and in the cost of this famous comfort food. Remember a recipe is a guide only. (In other recipes be cautious as in cakes, pie and pastries, Momsey's favourite food groups!) Someone wrote the recipe, thankfully. But now you are the architect of a new version considering the budget and health needs of your family. 

Assorted herbs -dill-cilantro, finely diced parsley and green onions, red pepper, hot sauce?, can be included in or on top of the bubbling casserole. Children can customize their own serving. Be careful not to burn your tongue.

In the final step grated cheddar cheese mixed with sourdough bread crumbs can be sprinkled on top to broil. Be careful. Comfort foods can burn, too. Enjoy your newfound recipe.