Most everyone knows St. Jude Children's Research Hospital cares for very sick kids but not everyone knows all of the ways the hospital, doctors, and staff go above and beyond, way past the scope of traditional medical care.

At St. Jude, no family ever receives a bill for treatment, for travel, for housing or for food because St. Jude believes the only thing a family should worry about is helping their child live, even if the way to help a child feel better is to call their grandma in the middle of the night for her special comfort food recipe.

A little boy was so sick and wasn't eating. The staff at St Jude had tried everything they could think of to get the boy to eat, but he just wasn't feeling it. At their wit's end, the staff asked the boy if he could have anything in the world to eat what it would be. To their surprise, the boy requested his grandma's homemade macaroni and cheese.

Excited there was something the boy was craving, the chef at St. Jude Children's Research Hospital picked up the phone and called grandma in the middle of the night to learn how to replicate her macaroni and cheese recipe and to the delight of everyone, the boy finally ate.

This is just one small example of the great lengths St. Jude Children's Research Hospital goes to for their kids.

Would you like to help kids and their families under the care of St. Jude Children’s Research Hospital? As a Partner In Hope, you’ll be joining a special community of monthly donors who’ve pledged to help save kids with cancer and other life-threatening diseases.

When you become a Partner in Hope, your monthly donation makes sure families never receive a bill from St. Jude. And the best part? It's easy to give on your terms each month.

Become a Partner in Hope by calling the Express Employment Phone Bank at 800-995-5257 or donate online at St Jude.

According to Home Stories A to Z, this is the famous macaroni and cheese recipe,


3 T plain dry breadcrumbs
1 tsp extra-virgin olive oil
1/4 tsp paprika
1 3/4 C whole milk, divided
3 T all-purpose flour
2 C grated extra-sharp Cheddar cheese (6 oz)
1 C fontina cheese
1/8 tsp ground nutmeg
1/2 tsp salt, or to taste
Freshly ground pepper to taste
8 ounces (2 C) elbow macaroni or penne


  1. Put a large pot of lightly salted water onto boil. Preheat oven to 350°F. Coat an 8-inch square (2-quart) baking dish with cooking spray.
  2. Mix breadcrumbs, oil and paprika in a small bowl.
  3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in fontina cheese, nutmeg, salt and pepper.

Cook pasta until al dente, or until not quite tender. It will continue to cook during baking. Drain and add to the cheese sauce; mix well. Spread the pasta mixture in the prepared baking dish. Sprinkle with the breadcrumb mixture. Bake until bubbly and golden, 25 to 30 minutes.

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