Who doesn’t love mac and cheese? I don’t think I know anyone who doesn’t. I do know, though, that everyone has a preferred recipe. I think we are all mac and cheese snobs on some level. At least that would explain the gazillion versions of mac and cheese there are to be found.
When I was growing up, my mom had a quick version – macaroni, cream of mushroom soup, and American cheese slices. Definitely not gourmet, but still tasty. (That was my go-to quicky while raising my little people as well.) Occasionally we were treated to the mac and cheese from the blue box. I swore I could have lived on just that. But alas, I have evolved. I now prefer the homemade, baked-in-the-oven varieties.
I have been know to be a little competitive from time to time …… (understatement) …… so I had to put my version of mac and cheese out there. I don’t know that it will win any contest – I do know that it is my favorite version to date. (and I have eaten A LOT of mac and cheese). This concoction is a happy accident resulting from another one of my ‘what-do-I-have-to-throw-together’ dishes. Since we adore cheese, we usually have a wide selection of cheeses. In fact, we have a drawer in the fridge just for cheese. So on this particular day, while my husband grilled some burgers, I set to creating this mac and cheese that I now declare is the best I’ve had. Happy ending.