Who or when, I don’t know, but to someone at some time we owe a great thank you for, first, developing pasta (specifically macaroni), and, second, for combining it with cheese to make that staple of tables everywhere.

This versatile macaroni and cheese goes to church suppers, picnics, company meals and Sunday dinners, is carried to the sick, is a mainstay for almost any menu, is always good-tasting, and is easy to prepare. It can be part of many menus and is also considered a meat substitute.

Macaroni, made in more than 100 shapes and sizes (although most of us see only a few of these), has been with us for hundreds of years, and no one knows for sure who developed it. According to World Book, it was probably the Chinese, and then the Germans and Italians introduced it to Europe.

And aren’t we glad they did! In addition to the mac and cheese that everyone likes, how could you have a Vacation Bible School without macaroni to string into a necklace?

Although almost all recipes are similar, today we are using one from Jerry Baskin of Holly Springs Baptist Church in Inman. A large church, Holly Springs averages around 280 in Sunday school. The pastor, Rev. Tim Clark, has served the church for 20 years or so. The church also has an active group of men who annually go on mission trips, and Jerry is part of this. The group — calling itself “Men on A Mission” — has gone to Iowa, to Louisiana, to Mississippi two years in a row, and to other places. Started in 1987 by Holly Springs, now other churches have joined, and a large group goes on the trips each year around Memorial Day. While most of the men are building, Jerry is in charge of the kitchen.

Jerry also teaches a men’s Sunday school class named for him, and has served as a deacon and in many other positions.

With his wife, Brenda, he has two stepchildren — Stephen Eubanks and his wife, Melody, who live in Denver, and Allison Eubanks Malach and her husband, Wayne, of Holly Springs — and a daughter, Andrea Baskin Evans and her husband, Brian, who live in Lyman.

Jerry is proud of his macaroni dish. He used a dish his wife, Brenda, made and “tweaked it.” He suggests running a knife around the inside edge of the dish once or twice while it is baking. Brenda has learned not to offer her help, because, as Jerry says, “I don’t let anybody touch my macaroni and cheese.”

If you are lucky enough to be invited to their home, hope that Jerry and Brenda will serve you his Mac and Cheese for … Sunday Dinner.

Macaroni and Cheese

2 cups macaroni
1 small can evaporated milk
24 slices American cheese, cubed*
4 eggs
1 stick (½ cup) butter (or margarine)
Approximately 1 cup milk
1 12-ounce can evaporated milk
Salt and pepper to taste

Cook macaroni until tender and drain.

Preheat oven to 375 degrees. Mix evaporated milk, eggs and pepper, and set aside. Drain noodles and place into a 9×13-inch glass baking dish. Add the butter, and stir until the macaroni is coated and the butter is melted. Add milk and egg mixture, stirring well. Stir the cheese into the mixture, then add the milk so that it almost covers the macaroni.

Bake 10 minutes, then reduce heat to 350 degrees and bake for 45 minutes, checking to make sure the macaroni is not cooked dry. Leave it a little runny, as it will continue to cook when removed from the oven. Serves 10-12.

*Amount of cheese can vary.

If you don’t want the eggs, try this recipe:

Eggless Mac and Cheese

1 cup macaroni
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup shredded cheese
1 cup cubed cheese
Salt and pepper to taste

Cook macaroni according to package directions. Preheat oven to 350 degrees.

Meanwhile, melt butter in saucepan and stir in flour. Gradually add the milk and stir until mixture thickens. Stir in the grated cheese until it melts.

Pour cheese mixture into pot with drained macaroni, stirring to mix well. Empty into a glass baking dish. Scatter the cubed cheese on top; then, using the back of a fork, gently press the cheese cubes down into the mac and cheese mixture, smoothing the top.

Bake about 25-30 minutes. Serves 5-8.

Note: The dish may be topped before baking with finely crumbled saltine crackers if desired.

Have a recipe? Send it to sundaydinner@baptistcourier.com