Why not have my first recipe be in honor of one of the strongest women ever?! Hazel Peterson aka my great grandmother passed this marvelous macaroni and cheese recipe down to my grandmother and now it is in my hands. Growing up in Gary, IN winters got cold, really cold and this comforting dish always saved the day.
Why am I talking about macaroni and cheese at the end of the summer? Although I do love my new home here in Baltimore, I do get homesick from time to time. When that feeling kicks in, I go to this dish for comfort. So to clarify, yes this dish could pop up in the dead of winter or on the hottest day of the summer, doesn't matter to me, as long as I have this macaroni and cheese and a piece home.
Other than being pure comfort, it also is pretty darn tasty. Not like your average mac and cheese, this girl is loaded with flavor and veggies
2 cups uncooked macaroni
1/4 cup chopped pimento
1/4 cup chopped green pepper
1/2 cup milk
1/3 cup mayonnaise
1/4 cup chopped onion
1 can cream of mushroom soup
2 cups of shredded sharp cheese (1 cup will be used for the topping)
Fresh parsley (Optional, sprinkle a little on top if you want)
Preheat the oven to 400 degrees. Cook the macaroni. After cooking the macaroni, mix the pimento, green pepper, milk, mayonnaise, onion, mushroom soup and 1 cup of cheese together and put in a 2qt glass casserole dish. Add the second cup of shredded cheese on top before placing in the oven. Bake for 20 minutes covered (with baking dish lid), remove cover and bake for additional 5minutes (until the cheese is bubbling).
And there you have it. Serving size depends on how hungry you are (good for about 4-6 people).