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Lucille Marshall's macaroni and cheese recipe is legendary

The late Lucille Marshall made a legendary macaroni and cheese.
The late Lucille Marshall made a legendary macaroni and cheese.
Barbie Crafts

We all have our favorite food memories from years gone by. Often, we fondly remember those loved ones and friends who are no longer around by a particular dish that they prepared with gusto. So it is with Lucille Marshall and her macaroni and cheese recipe.

Lucille and her husband, Phil, were neighbors of my parents during their retirement years. When we had a death in the family, Lucille prepared several dishes of food, and one of them was a huge pan of macaroni and cheese. (I should mention that she came home from working on her feet all day as a hairdresser and prepared all that food.) I had never seen anything like it before, and it tasted so good. I tried for the next 30 years to recreate Lucille's macaroni without success.

One day, after seeing her daughter, Debra Perry, on Facebook, the idea came to me to ask her if she had her mother's macaroni and cheese recipe. Like with every amazing cook, there was no recipe, she said, but she could tell me how to make it. BINGO!

The only thing I have changed is the type of cheese used. Debra said she used a pound of Colby, which sounds delicious, but I distinctly remember Lucille handing me the pan that afternoon and saying, "It has four kinds of cheese in it, honey!" (She called everyone "honey.") So, I used a pound made up of a few different types of cheese.

This is now one of my very favorite recipes. There will not be one bite wasted, and it microwaves beautifully as left-overs.

It is a "good thing" to remember the "good things" that people do in their lives. Today, I am remembering Lucille Marshall.

Special thanks to Debra Perry for her willingness to share with me.


  • Elbow macaroni: 1 lb. box
  • Butter: 1/2 stick
  • Sugar: 1/2 tablespoon
  • One egg
  • Shredded Cheese: 1 lb. various types
  • Carnation evaporated milk: 1 can
  • Salt and pepper


  1. Preheat oven to 350 degrees.
  2. Boil and drain macaroni, leaving a little water in the pot. (Don't forget to salt the water.)
  3. Add butter and stir until melted.
  4. Add whole can of evaporated milk, sugar, salt, pepper, and cheese.
  5. Stir until cheese is melted.
  6. Beat the egg and add to the pot last, stirring well.
  7. Pour mixture into greased 8" by 11" pan.
  8. Bake at 350 degrees until golden brown.
  9. Serve with lots of pepper.

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