Susan Tekulve was kind enough to share what she calls “just one of the official Converse MFA Mac and Cheese Recipes.” Susan, who will be teaching nonfiction in the Converse College MFA program in January, also writes wonderful short stories (one is forthcoming in the next issue of Shenandoah). She’s also a dear friend, always willing to go above and beyond, as you'll be able to see when you read her “additional instructions.”
It’s also important to note that the word “Velveeta” came up many, many times when I inquired further about these Thanksgiving macaroni and cheese recipes, so don’t be afraid! Obviously, it’s a critical ingredient.
Susan Tekulve’s “Official Converse MFA Mac and Cheese”
1 cup macaroni
2 tbls. flour
1/2 tsp. salt
1/2 lb. Velveta cheese
2 tbls. butter
1 1/2 c. milk
1/8 tsp. pepper
1/2 c. buttered bread crumbs
Cook macaroni, drain. In a separate pan, melt butter. Add flour, salt and pepper. Add milk. Cook until thick. Cut cheese into squares. Add to mix and melt. Pour over macaroni. Pour into greased 2 quart casserole dish and top with buttered bread crumbs. Bake at 350 degrees for 30 minutes.
Eat 1- 3 helpings. (Eating the baked and buttered bread crumbs doesn't count as a helping) Then, go to the beauty counter at local department store for a makeover. Repeat this routine as often as you need it.