Someone’s in the kitchen with Dolly—and it’s her sister Rachel!
My cousin is one of those kind and generous souls who doles out little gifts throughout the year, whether or not it’s your birthday or a holiday. It’s her wonderful way to let you know she is thinking about you. When I recently visited my hometown in NH, she presented me with Dolly and Rachel’s Good Lookin’ Cookin’: A Year of Meals—A Lifetime of Family, Friends, and Food, featuring a whimsical calendar of seasonal recipes designed for delicious celebrations.
Included in the Parton sisters’s spirted, down-home collection are Southern favorites such as a Mother’s Day Mimosa, Barbecue Ribs for the 4th, a Thanksgiving Turkey with gravy, a festive Crème Brulée for Christmas—and Fried Chicken and Mac and Cheese, which of course are welcome anytime.
Fortunately for my family, my cousin also makes a fantastic Mac and Cheese that she brings to many gatherings, but until I wrest that particular recipe from her...here’s how the Partons do it!
Mac and Cheese
Adapted from Good Lookin’ Cookin’: A Year of Meals—A Lifetime of Family, Friends, and Food
Makes: 6 to 8 servings
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients
Butter, for greasing
1 teaspoon salt
2 cups elbow macaroni
1 tablespoon extra-virgin olive oil
2 1/2 cups shredded cheddar cheese
2 1/2 cups shredded Monterey Jack cheese
2 eggs, beaten
1 cup whole milk, room temperature
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon mustard powder
8-ounce block Velveeta, cubed
Directions
Preheat the oven to 350 F. Grease a 9-by-13-inch baking pan with butter.
Place a large saucepan of water over medium heat, add the salt, and bring it to a boil. Add the macaroni and cook for 2 to 3 minutes less than indicated on the package. Don't overcook and don’t rinse. Drain the macaroni well in a colander, return it to the pot, and add the olive oil. Gently stir to coat so the macaroni doesn’t stick together.
Set aside 1/4 cup of the shredded cheddar and 1/4 cup of the shredded Monterey Jack for topping.
In a large bowl, use a wooden spoon to combine the eggs, milk, sour cream, butter and mustard powder. Add the Velveeta, remaining cheddar and remaining Monterey Jack, stirring well. Add the macaroni to the mixture and stir until well combined and the macaroni is nicely coated.
Transfer the mixture to the prepared pan, spreading it evenly, and sprinkle the top with the reserved cheddar and Monterey Jack cheeses. Bake until the cheeses are bubbly, 20 to 25 minutes.
Remove from the oven and let rest for 15 to 20 minutes to thicken before serving.
Adapted from Good Lookin’ Cookin’: A Year of Meals—A Lifetime of Family, Friends, and Food
Makes: 6 to 8 servings
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients
Butter, for greasing
1 teaspoon salt
2 cups elbow macaroni
1 tablespoon extra-virgin olive oil
2 1/2 cups shredded cheddar cheese
2 1/2 cups shredded Monterey Jack cheese
2 eggs, beaten
1 cup whole milk, room temperature
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon mustard powder
8-ounce block Velveeta, cubed
Directions
Preheat the oven to 350 F. Grease a 9-by-13-inch baking pan with butter.
Place a large saucepan of water over medium heat, add the salt, and bring it to a boil. Add the macaroni and cook for 2 to 3 minutes less than indicated on the package. Don't overcook and don’t rinse. Drain the macaroni well in a colander, return it to the pot, and add the olive oil. Gently stir to coat so the macaroni doesn’t stick together.
Set aside 1/4 cup of the shredded cheddar and 1/4 cup of the shredded Monterey Jack for topping.
In a large bowl, use a wooden spoon to combine the eggs, milk, sour cream, butter and mustard powder. Add the Velveeta, remaining cheddar and remaining Monterey Jack, stirring well. Add the macaroni to the mixture and stir until well combined and the macaroni is nicely coated.
Transfer the mixture to the prepared pan, spreading it evenly, and sprinkle the top with the reserved cheddar and Monterey Jack cheeses. Bake until the cheeses are bubbly, 20 to 25 minutes.
Remove from the oven and let rest for 15 to 20 minutes to thicken before serving.
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