My favorite food group is probably pizza, but when we are talking about comfort food, my heart and stomach go straight after a piping hot bowl of macaroni and cheese. Growing up we were fed a healthy diet of “the boxed stuff” and to me there’s no shame in that. But, my mom also makes her own homemade version, and I’m sorry to say I really don’t like it. Everyone else in my family does, but to me it’s missing a rich creaminess that is so integral to the radioactive blob that comes out of a space packet.
Adam refuses to indulge me in my lust for boxed whack-and-cheese so I’ve taken to making my own version from scratch. It’s been a long time since I attempted a homemade interpretation, but this week’s dreary weather had me aching for a bowl of stick-t0-your ribs, -hips, -thighs, -underarms and anywhere else that jiggles delight.
My internet search (because, seriously, at this point I’m addicted to finding most of my recipes online) offered up a lot of options. So many of them (a horrifying amount, really) encouraged you to add caramelized onions or spinach or green onions or tomatoes or even bacon. Folks, that’s not macaroni and cheese, that’s a casserole. Listen, mac and cheese has noodles, an ungodly amount of butter, cheese, and a Béchamel sauce. Boom! Roasted! That is it. I mean it.
I guess I’m just a purist.
I am talking to you right now, though, and telling you to get this recipe on your radar, uh, like, now. You can see it above, and you can see how much of a dent two people can make if they put their minds to it. Consequently, we have humungous butts now, but that’s 100% not the point. (That’s a 3-quart pan so you do the math). This isn’t fitness food and I don’t recommend coming to the table in your skinny pants or really anything without an elastic waistband. You know what, do yourself a favor and just get in a robe because we all know you’re about ready to get comatose after this. Treat yourself.
I *may* be exaggerating. But I also may not. It’s really such a good recipe and it’s all in the ratio of cheese sauce to noodles. It’s insanely creamy and doesn’t congeal too quickly and offers the right amount of gooey-ness to bring me back to my childhood without shaming my husband. I do need to note, however, that she suggests maybe heaping some bacon on at the end. I think we all know how I feel about this. Don’t. Do it.
Bon appétit!
(also, super sorry for the iphone photos, but with so much cheese sauce and drool around I was too nervous to bring out my nice camera)
(lastly, I don’t really feel comfortable rewriting someone else’s recipe so I would rather just link to it. hope that’s ok with everyone : )


























