Homemade Mac and Cheese always a winner
Thursday, April 4, 2019 | 1:30 AM
Paul and Ginny Penezic are very familiar with the labor involved in hosting a fish fry. They have been providing fish dinners to the community at St Mary’s of the Assumption Church on Middle Road for the past 12 years. With a dedicated team of nearly 150 volunteers, they work tirelessly to serve close to 1150 to 1400 guests per week for six Fridays in Lent. This crew are experts at feeding hungry people in large numbers.
Paul and Ginny have graciously provided their Mac and Cheese recipe. The following recipes are usually made for 100 people using 10’s of pounds of macaroni, cheese, etc., but Paul and Ginny have adjusted these recipes making for a serving size of eight people.
Mac and Cheese
8 ounces macaroni, cooked, drained, not rinsed
2 cups warm milk
1 ¼ cups cheese, Velveeta, cubed
black pepper to taste
hot sauce to taste (optional)
Cook the macaroni, drain, and do not rinse. In a separate pan, add milk and cheese. Heat until the milk is warm and the cheese has melted. In a bowl, add cooked macaroni, the milk combination, black pepper to taste and a few drops of the hot sauce of your choice to taste. Stir until well blended. In a greased baking dish, add macaroni and cheese, cover with foil and bake at 350 degrees for 30 minutes.
Coleslaw with homemade dressing
1 tablespoon cider vinegar
½ cup evaporated milk
½ cup Hellman’s mayonnaise
¼ cup sugar
1 small head of cabbage
1 carrot shredded
½ onion diced
salt and pepper to taste
celery seed to taste
In a bowl, add the first four ingredients. Shred one head of cabbage, carrots and diced onion. Add salt, pepper and celery seed to taste. Add the dressing to the shredded cabbage and carrot combination, mix thoroughly and refrigerate until ready to serve.