We all have regrets…
Not going out for majorette in high school; Missing Nordstrom’s annual sale; Having the wedding that your mom wanted but, you didn’t…etc.
My biggest regret is not taking the time to attend the luncheon that Auntie prepared the day before my wedding. It was a feast of fried chicken, collard greens, macaroni & cheese, and cake. My fiancé and I were to be the guests of honor and there were many out of town guests. For whatever reason, our rehearsal dinner came undone (I’ll just leave it at that). Me, being the micro-manager, didn’t know how to let it go and just plan on pizza, rushed to pull something together for those who would be gathering at the church later that evening. Auntie didn’t mind…actually, she would have been mortified if those guests were given pizza. Unfortunately, this would be the last time that she “cooked for company”. She passed away not long after I got married.
That whole incident was 21 years ago this week. Since that time, I have not been able to bring myself to eat that same combination of foods. No small feat! I’m from the south and that’s a classic meal.
While I can’t go back and change any of this, in honor of our anniversary and Auntie, I’m preparing a luncheon of fried chicken, macaroni & cheese, and collard greens.
P.S. I don’t regret the guy!
1½ cups dry elbow macaroni
1 tablespoon cornstarch
1 whole egg
1 egg yolk
1 ½ cups whole milk
½ cup evaporated milk, PET Milk
2 tablespoons unsalted butter
4 oz cream cheese, cut into pieces
2 cups shredded sharp cheese, divided
½ teaspoon salt
1 teaspoon paprika
2 tablespoons unsalted butter, cut into bits(to be used right before baking)
Cook dry elbow macaroni according to box/bag directions. Drain, stir in cornstarch and set aside.
Preheat oven to 350 degrees. In a bowl, whisk eggs, whole milk, and evaporated milk until completely blended. Transfer mixture to a saucepan, add butter and cook on medium-low heat, stirring constantly. This should take 12-15 minutes. When mixture thickens, turn heat to low and add cream cheese and 1 cup of sharp cheese. Stir until cheeses are melted and fully incorporated. Add salt and remove from heat.
Stir cooked macaroni into the cooked mixture and allow mixture to cool for 15 minutes. In the meantime, butter a 6-cup, oven proof baking dish or 6 eight ounce sized ramekins. Next, stir ½ cup shredded cheese into macaroni mixture. Pour mixture into baking dish or ramekins. Top with remaining cheese, dot with butter, and sprinkle with paprika. Place on a baking sheet and bake for 40 minutes.