Its just about a requirement that all Americans love macaroni and cheese in some form and at some time in their lives, I’m no different. Growing up, my mother made a creamy homemade mac and cheese with a sauce that was smooth as silk and permeated every particle of perfectly cooked macaroni. It was my brother’s favorite so she usually made it every Sunday.
As a teen, we all became well acquainted with the boxed stuff, thrilling over the marvel and convenience of the powdery sauce which combined with milk to deliver the ideal after school snack for three busy young people on the go.
After I had my own kids, however, I quickly learned why my mother seldom ate Mac and Cheese. My kids loved it so much that I got burned out just from stirring those countless pots of pasta.
Then a few years ago I realized something – I missed my mac and cheese. I needed to reacquaint myself with it. While my mother’s mac and cheese is to die for, I longed for a stringy, cheesy, casseroley, version in my adult years. Something as far from the boxed stuff as I could get without introducing things my children would consider “weird”. Voila, Baked Macaroni and Cheese was born.
Those of you who subscribe to my email newsletter will receive an added bonus at the end of this week because I am also sending you my mother’s macaroni and cheese recipe as well as this one in my weekly recipe email!
Thank you so much for taking the time out of your busy lives to read Southern Plate! I want to especially thank you for all of your comments and emails! I am usually a little behind on responding (so I can keep getting more recipes up and posted!) but I read every single one of them and always respond as soon as I can. You are all such incredibly wonderful people and I appreciate all of the extraordinary kindness you have and continue to show me!