Easy Mac And Cheese Good For Softer Diets

Turning 90 is a pretty significant marker in life. A very sweet woman I know celebrates her 90th birthday today.

Talk to someone who’s experienced nine decades of life and you get a unique perspective that escapes most of us who are busy raising families and earning a living.

This woman was born on Spokane’s North Side in her grandmother’s house. She was then raised in a beautiful house, her current home, on the South Hill. Both her mother and brother died in this house, as did her husband, who passed away in 1992.

She knows her life will not go on for many more years, as her recent illness helped her realize. She faces it without much fanfare or drama. Time is winding down, and that is accepted with a quiet gracefulness.

This summer, when she was ill, her daughter became her caregiver. Conscientious, the daughter adjusted her cooking so foods were nutritious and easily digestible.

Instead of three meals a day, she planned six, with additional snacks. High-protein milkshakes added important nutrients and calories. Foods were kept soft to ease chewing and swallowing; fruits were peeled and vegetables carefully cooked.

In her book “Laurel’s Kitchen Caring” (Ten Speed Press, 1997), Laurel Robertson talks about the special role of preparing home-cooked meals for sick family members. Those cooks, she says, “have nothing less than a sacred flame burning on our heart’s hearth.” The personalized touch at mealtime makes all the difference. Caring for someone is one of the rare, real things we can do in this life, says Robertson.

Here’s a macaroni and cheese recipe for those who would benefit from a creamier, softer entree. Use regular Cheddar cheese to boost calories and fat, as needed.

And to you, Mrs. L., I wish a most happy birthday on this special day.

Macaroni and Cheese, From “Laurel’s Kitchen Caring” by Laurel Robertson with Carol Lee Flinders and Brian Ruppenthal (Ten Speed Press, 1997).

1/2 pound dry macaroni

2 cups milk, regular or skim

1 cup grated Cheddar cheese (regular, low-fat or nonfat)

Salt and pepper

Cook macaroni as directed on package. While pasta is cooking, warm milk in microwave. Drain pasta and combine with warmed milk and Cheddar cheese. Heat in microwave 2-4 minutes until cheese is melted. Add salt and pepper to taste.

Yield: 4 servings.

Nutrition information per serving (using skim milk and low-fat Cheddar cheese): 343 calories, 7 grams fat (18 percent fat calories), 49 grams carbohydrate, 21 grams protein, 22 milligrams cholesterol, 1 gram dietary fiber, 67 milligrams sodium.