By: Kimberly Boyd
Granny Shobert’s Mac & Cheese
With Thanksgiving tomorrow, so much preparation is going on! There is the rush to get the turkey going and glaze on the ham. Then, there is the last-minute mad dashes to the store to get what you forgot when you went shopping last week to avoid the crowd on the day before Thanksgiving. However, if you are still trying to figure out what sides to make for tomorrow for your Thanksgiving sides, try this Granny Shobert’s Mac & Cheese! You know the kids love mac & cheese, so you can’t go wrong with this homemade recipe! The first time I ever ate this was at our Thanksgiving Feast at church, and I was in heaven! It’s creamy goodness will convince you to never want box macaroni and cheese again.
Thank you, Chris Beasley, for sharing your great Granny’s recipe with us! It’s been passed down to each generation in his family. Granny Shobert was 1/2 Cherokee Indian so she received Indian commodities to help feed her six daughters. So, she created this recipe with the cheese she was given. Over time it’s been switch from Indian cheese to Velveeta and her granddaughter, Jennifer, started adding a bit of cream cheese.
Granny Shobert’s Mac & Cheese
Ingredients:
1 (16oz) package of Elbow Macaroni
1 stick of Butter
½ block of Velveeta Cheese cut into cubes
1 block of Cream Cheese cut into small cubes
3 cups of Milk
2 tablespoons of Salt
Directions:
Bring a large pot of water to boil, and then add the salt once water is boiling. Add macaroni to boiling water and cook for approximately 8 minutes or until noodles are soft yet firm to bite. Remove from the burner and DO NOT drain the water off from the noodles. Add cubes of cream cheese and stir. Add cubes of Velveeta cheese and stir. The water will be absorbed with the cheeses. Last, you will add your milk, but do not add the milk until right before serving so your Mac & Cheese will be creamy. Enjoy!
