GMA Recipe: Tony's 'Gammie's Macaroni and Cheese'

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Tony's 'Gammie's Macaroni and Cheese'
From GMA weathercaster Tony Perkins
Tuesday, November 25, 2003

Charlie Gibson, Diane Sawyer, Tony Perkins and Robin Roberts all shared their favorite holiday recipes with Good Morning America viewers. These recipes are great for Thanksgiving, Christmas or any holiday feast.

Tony's Thanksgiving recipe comes courtesy of his grandmother, who he called "Gammie" (from not being able to pronounce "Granny" when he was little). The secret to this recipe is that, although it's called macaroni and cheese, it's really vermicelli and cheese, which for some reason makes it much better!

Tony's 'Gammie's Macaroni and Cheese'

Ingredients

8 ounces Mueller's vermicelli pasta

8 ounces of Cracker Barrel Extra Sharp Cheddar Cheese (in the red wrapper)

3 tablespoons, approximately, of "I Can't Believe It's Not Butter"

approximately 1/4 cup of milk

one 7-inch wide by 3-inch high glass Pyrex bowl with top.

Directions

Boil about one half of the vermicelli in water according to the package instructions, but only until tender, and not mushy. You can add a pinch of salt to the boiling water, if so desired.

Dice up all of the brick of cheddar cheese (it must be the extra sharp).

When the pasta is tender, place one third of the cooked pasta into the Pyrex bowl. Top that with one third of the cubes of cheese, spread across the pasta. Add one tablespoon of fake butter. Repeat this process, eventually creating three "layers" of pasta, with the cheese and fake butter on top of each "layer".

Pour the milk over the entire dish, spreading evenly. Some of the milk will gather at the bottom of the bowl.

Bake at 350 degrees until the top starts to brown. Bake 15 minutes, stir and bake another 15 minutes until all milk has been absorbed.

If the vermicelli on top starts to brown significantly, cover the dish with the top. You want to avoid the top layer of pasta being brown and crunchy, although a few pieces of it naturally will be.

Continue cooking until done. One clear sign is that the milk in the bottom of the bowl has evaporated or cooked into the body of the dish.

Recipes courtesy of Good Morning America, copyright © 2003.