"Then with with good friends... and good food on the board,
and good wine in the pitcher,
we may well ask, when shall we live if not now?"
-- M. K. F. Fisher
 

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Linda's Amazing Mac & Cheese
A crisp salad of fresh spring greens
Crusty Ciabatta rolls
A good bottle of Merlot
Our Key Lime Raspberry pie

Linda's Amazing Mac & Cheese

This Mac & Cheese recipe is based on the Kraft 1920’s advertisement recipe found in magazines at that time. I updated it a bit to give it a bit more flavor zing. Mom Hundt introduced me to a similar version when John and I first started dating. I have been in love ever since. Family and friends are always thankful when I make it for them, and yours will be too! 

• ¼ C. butter plus 1 Tbsp. butter
• 1 tsp. olive oil
• ¼ C. flour
• 1 Tbsp. minced white onion (Vidalia if possible)
• 1 tsp. minced fresh thyme
• 2 C. milk
• 1 tsp. salt
• Dash black pepper
• 1 ½ C. sharp cheddar cheese
• 1 ½ C. white cheddar cheese
• 2 C.  cooked and drained elbow macaroni 

On medium heat, melt 1 Tbsp. butter and olive oil. Add onion, fresh thyme until tender and light brown – stirring constantly to avoid burning. Add ¼ C. butter until melted, add flour, salt & pepper to make paste. While stirring, gradually add milk until mixed, then 1 C. of sharp cheddar and 1 C. of white cheddar cheese until melted and thickened. Add cooked macaroni until well mixed. Pour into buttered 1 ½ quart casserole dish. Sprinkle remaining cheeses on top of macaroni. Bake at 350 degrees for 25 minutes.