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Val’s Lovely Mac and Cheese

Posted 7:00 AM, November, 24th 2016 by Manning Wolfe & filed under Books

Happy Thanksgiving Y’all!

I’m coming to you today on my Birthday! We’re still in NYC and will be heading out soon to the Macy’s Thanksgiving Day parade and a celebration of food and fall.

My gift to you is the recipe for Val’s Lovely Mac and Cheese. It is one of my favorites from the Texas Lady Lawyer Cookbook. I hope you enjoy it!

Happy Reading,


 Val’s Lovely Mac and Cheese


1 (8 ounce) package macaroni

(if you use gluten free pasta, do not freeze or overcook)

4 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup cream

1/2 teaspoon salt

fresh ground black pepper, to taste

2 cups cheddar cheese, shredded good quality

1/2 cup breadcrumbs or Panko, buttered



Preheat oven to 400°F.

Cook and drain macaroni according to package directions; set aside.

In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well

blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly).

Reduce heat and cook (stirring constantly) 10 minutes.

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

Turn off flame.

Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs or Panko.


20 minutes until the top is golden brown.

(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer.)


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