She was a cooking icon in our family. Grandma Frays made THE best macaroni and cheese. She also made the best Ham and Popeye (recipe to come–and no, it’s not “pot pie”, it’s called “popeye”…you’ll see!). She passed away almost 10 years ago. I loved Grandma like she was my own. She was, by marriage, but I always called her Grandma and loved her so much. I felt equally loved by her. She was one of my go-to gals for help when cooking. She giggled when I’d ask her the silliest cooking question but always followed it with good advice! Grandpa and Grandma and Nathan’s aunt came out to Maryland to visit us one weekend. Grandma showed me how to make this wonderful macaroni and cheese. Since then I bring it to every family function. It’s expected of me. I’d have to enroll in the witness protection program if I ever forgot to bring it! So without further adieu I give you…

Grandma Frays’ Macaroni & Cheese

4 c. dry elbow macaroni (boil and cook 7 minutes)

2 c. shredded mild cheddar cheese (divided)

2 c. shredded sharp cheddar cheese (divided)

1 c. shredded mozzarella cheese

1/2 c. colby jack cheese

1/2 tube butter crackers (crushed)

1 can evaporated milk

1/2 – 1 can reg. milk (used the evap. milk can)

Place 1/2 macaroni in the bottom of a large baking dish (I use a 9×13 for this). Top with 1 c. mild cheddar, and 1 c. sharp cheddar. Sprinkle all of the crackers on top followed by all of the mozzarella cheese. Layer the rest of the macaroni and then the cheese on top. Sprinkle with colby jack cheese. Pour evap. milk over the top (Be careful…it’ll splatter if it hits a noodle just right). Pour remaining milk over the top. I use 2% milk, you can use that or whole milk. Bake 375 degrees for 30 minutes. (Until the top is a little brown and bubbly.)

Note: The milk needs to reach about 1/2 way up the dish so all the noodles get some of the milk with them. I use a glass dish so I can see where it’s at. Also, don’t overcook the noodles before you assemble the dish. They need to absorb some of the milk for the best flavor.