Remember in this post when I said I was going to use the shredding disc on my food processor to shred cheese for macaroni and cheese? I did it. And it was awesome. Take a gander at my beautifully shredded cheddar cheese…
Funny thing about this dish: when I was a little girl I would only eat Kraft Macaroni & Cheese. (The Spongebob shaped pasta was my ultimate favorite!) Even though I never tasted the goodness of homemade mac & cheese, I refused to eat it. Oh, what a strange child I was. It was in high school that I expanded my horizons and learned to enjoy Annie’s White Cheddar Macaroni and Cheese and finally in college I ventured out and tasted some non-boxed dishes. Caseus in New Haven serves an especially good macaroni and cheese (although, I more strongly recommend their outstanding grilled cheese).
I really like this particular recipe because it is really all that you need when you’re craving some classic macaroni and cheese — it’s the basic pasta, cheddar cheese, and milk. No crazy ingredients and not too many spices. I actually made this for the first time with Mike’s mom when we were upstate for 4th of July. Thanks to her for finding this recipe!
Recipe adapted from My Recipes
How I eat it: as I used to eat Kraft Mac & Cheese — along with some hot dogs!