Momou's Baked Macaroni

So how do I even begin to write about one of my most favorite and cherished dishes that has ever passed my lips? A recipe that I have loved since before I can even remember and a recipe that probably has more memories than any other. It is time for "that" blog...Momou's Macaroni. I need to stress to you that this is not, I repeat NOT your normal macaroni. Unless the macaroni dish that you bring to mind has sugar and evaporated milk in it. Because my friends...this one does.

There is nothing like this macaroni. Pure creaminess topped with pure sweetness. I have spent so many family dinners/holiday meals with this very macaroni present. If you called Momou right this second and asked her what Leesha's (that's how she refers to me) favorite Momou recipe was, she would know. Her Momou's macaroni.

I have to share 2 particular memories about Momou and this macaroni because this is "that" kind of recipe. One with many stories attached. First of all, when I was younger Momou would frequently come to stay the night with us. What precious times those were. I can remember how exciting a school day was just knowing that Momou would be waiting in the carpool line to pick us up. She would then take us to get a snack, our usual ICEE and bag of chips. Once back to our home, she would pop her trunk and there would be her glass 9x13 dish with all of the macaroni ingredients stacked up in it. EVERY. SINGLE. TIME.

Another sweet memory of Momou's sweet macaroni is that every single Sunday during hunting season I would know that I would be having macaroni for dinner. Do you want to know how I know this? Well, my dad, uncle and grandpa would hunt each and every weekend from Friday to Sunday and then head to Momou's for Sunday lunch. And every Sunday she would make her famous Sunday lunch. Chicken Fricassee, tomato gravy, rice and gravy, rolls and SWEET MACARONI! And that meant that Momou would always send some home to me. EVERY. SINGLE. TIME.

So how do you make this treasured macaroni? See below for this secret and get ready to fall in love...

Momou's Baked Macaroni
1 (12 oz.) package of long macaroni (Yes, this exists! The fancy name is Perciatelli. You may have to search hard but it is worth it. Try Kroger or Brookshires)
1 (12 oz.)can of evaporated milk
1 stick butter
2 tablespoons sugar OR MORE (you can bet that I add at least 1/4 cup)
6 to 8 oz. Velveeta cheese

In a large pot put water to boil. Salt to taste. Put in macaroni. (Momou breaks hers in half before adding to boiling water.) Boil until tender. Drain. Pour macaroni and all other ingredients into a 9 x 13 glass dish. Stir well. Bake at 350 degrees for about 30 minutes. Now here's the trick...you HAVE to keep a watchful eye on the macaroni. Once the evaporated milk is just about gone you have to turn off the oven right then and there and let the macaroni sit. And then you will be assured of creamy and sweet macaroni.

A favorite pastime of mine, my aunts, sisters and Momou is to "try" the macaroni once it was out of the oven. We did this without barely anyone noticing. We did this by grabbing a lose edge of a noodle whose end was a little toasted at the top of the dish. Just simply pull this toasted end and it will just slide right out all creamy and yummy on the other end.

I hope this dish finds its way onto your table over the next Sunday lunch or holiday dinner. Or even a random weekday night! I assure you that your day will be much better knowing that Momou's macaroni is at the end of it. Enjoy!

P.S. The picture above is of Momou, my husband and I on our wedding day. We were showing Momou the goblets that we were using. They were the goblets made especially from Momou and Grandpa's 50th anniversary party. Jason had the larger goblet that was engraved "Lut" and mine was the smaller goblet engraved "Narcille". Priceless...

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