-=> MICHAEL LOO wrote to SHAWN HIGHFIELD <=-

 ML> Please do. What kind of pasta and cheese? My mother

  The pasta is Glutino brand Macaroni. (Gluten free) and
  cheese she uses is "some yellow, some white, some stinky"
  and "Some milk, some flour (Gluten free robin hood brand),
  an egg."

 ML> used to make a version with elbows cooked very al
 ML> dente, a light cheese sauce beaten with an egg, and
 ML> vast lashings of Cheddar gratineed on top (my father
 ML> loved cheese). Half an hour in the oven, a dish fit
 ML> for royalty.

  Sounds quite close actually.  The above is Andrea's recipe. :)

 ML> Her touch of genius: a small accent
 ML> of mushed up stewed tomatoes. I loved this dish, but

  I always add a touch of chili sauce to my bowl which is mostly
  tomato.  It's more of a veg chutney but mom makes it and calls it
  chili sauce.

 ML> cheese and pizza qualify as spaghetti and pork chops
 ML> count as steak, so all is relatively well. Anyhow,

  That's good!

 ML> eating down his leftovers and found some Kraft mac &
 ML> cheese, which I choked down in three goes. It actually
 ML> wasn't awful, being way less yellow and way less salty
 ML> than I'd remembered.

  We buy the single serving kraft things for the grandson.  He's
  a picky eater and doesn't care for much.  He does like when I make
  "Ketchup Chicken" (Don't tell him it's BBQ sauce) LOL

Shawn

... It's so true to life it's hardly true.

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