GRANA’S GROWN-UP MAC AND CHEESE

ALISON FRANCESCA COLLIER (Mount Juliet, Tennessee) was born in Stockbridge, Georgia. She is known as Grana to her seven grandchildren—LOLA, ABE, MAGGIE, and Eliza (Lebanon, Tennessee) and ADDIE, ELENA, and CHLOE (Murfreesboro, Tennessee). According to this group of spoiled sweeties, their Grana makes up funny stories to tell them at bedtime, and they especially love having sleepovers when all seven of them get to spend the night with her and Poppy, watching movies and eating popcorn. Grana also has lots of fun crafting stuff. They make cards and other things when they’re together, and they love to sing really loud to music in her car—her favorites are Elvis and Michael Jackson. And they all laugh when Grana tells Abe, yet another time, “You’re my favorite grandson,” and Abe always replies, “I’m your only grandson!”

Cooking spray

2 tablespoons cornstarch

1 teaspoon salt

½ teaspoon dry mustard

¼ teaspoon black pepper

2 ½ cups whole milk

2 tablespoons butter

2 cups shredded sharp Cheddar cheese, divided

8 ounces elbow pasta, cooked and drained

3 tablespoons olive oil

1 (10 ounce) package frozen spinach, thawed

1 (6 ounce) can chopped mushrooms, drained

1 (10 ounce) can diced tomatoes, drained

1 Preheat the oven to 375 degrees. Lightly spray a 2-quart casserole dish.

2 In a saucepan combine the cornstarch, salt, mustard, and pepper. Stir in the milk and butter, stirring constantly.

3 Bring to a boil over medium heat, approximately 1 minute. Remove from the heat. Stir in 1 ¾ cups of the cheese until melted. Stir in the pasta.

4 In a medium skillet over medium heat, add the olive oil and sauté the spinach, mushrooms, and tomatoes until the spinach is limp, 8 to 10 minutes. Add the sautéed vegetables to the pasta and stir to combine.

5 Spoon the pasta into the casserole dish and top with the remaining ¼ cup cheese. Bake uncovered for 25 minutes or until lightly browned on top.

MAKES 4 TO 6 SERVINGS.

NOTE: Grana says her grandkids LOVE her macaroni and cheese as a meal in itself. For the grandchildren she makes it without the vegetable sauté. To make the kid-friendly version, simply follow the same directions and leave out the olive oil, spinach, mushroom, and spinach sauté.