ALONG THE MISSISSIPPI: HOMEMADE MACARONI AND CHEESE A FAVORITE

In a recent survey, homemade macaroni and cheese was one of the top five comfort foods listed. My little granddaughter, Ellie, certainly agrees. Since Ellie became the proud owner of enough teeth to really chew, macaroni and cheese, or "macaronies" as she calls it, has been her favorite food.

As soon as 3-year-old Ellie comes through the door at Mimi and Papa Holtzhouser's, she heads straight for the refrigerator to be sure there is a bowl of macaroni and cheese. This preferred dish will be eaten from a pink heart-shaped Barbie dish at her teddy bear table, accompanied by ice cold "chocky milk," Ellie's beverage of choice.

Macaroni and cheese might not be on the breakfast menu anywhere else, but it sure is at Mimi's kitchen. When Ellie has "macaronies" for breakfast the purple hippo divided plate has the honors, because the "macaronies" and sweet oatmeal can't touch one another.

Ellie uses her "macaronies" to lure colorful backyard birds and bushy-tailed squirrels to the ground to eat. I think there must be something special about "macaronies," and I know there is something very special about Mimi's little browned-eyed darlin'!

Homemade Macaroni and Cheese

2 cups elbow macaroni

1/4 teaspoon salt

2 tablespoons milk

2 tablespoons butter

1 cup (or to taste) shredded American, Velveeta or cheddar cheese

1. Cook macaroni according to package directions.

2. Drain cooked macaroni, leaving just enough of the cooking liquid to cover macaroni.

3. Simmer macaroni over low heat. Quickly add salt, milk, butter and cheese. Lightly stir until cheese melts. Let macaroni and cheese set for 15 minutes before serving.

Yields: 6 to 8 servings.

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.