Growing up, I didn't know that mac'n'cheese even came in a box. Momola wouldn't say that she made the cheesy goodness from scratch; there are some people who can do rue, and they make gravy - others, not so much. Momola would start with a can of cheddar cheese soup and throw in shredded cheese, spices, hamburger or ham or veggies to suit her mood. Mac'n'cheese was never the same twice, but it was always delicious.
I confess that in grad school I learned to appreciate the pure speed of mac'n'cheese in a box, though after the very first time, I never made it according to the instructions. Instead, I stole a page from Momola's book, and let whimsy guide my doctoring spirit. I make Annie's mac'n'cheese with greek yogurt, sour cream, freshly shredded cheese, and additions. Tonight it was left-over sauteed onions and spicy peppers from last night's fish tacos - an excellent call, if I do say so myself.
So while the rue-bility may have skipped Momola and landed on me (come to my house on Thanksgiving for my gravy skills), I appreciate the lessons my Momola taught me, and on a weeknight in my kitchen, there's a doctor in the house.
1 comment:
Bubba pointed out to me that it is actually spelled "roux". While I will continue to rue my unfortunate misspelling, I did check, and found usage of "r-u-e" as a starter for gravies. My bad.
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