Even though I rolled with the occasional box of Annie’s White Cheddar
Shells back in college, boxed macaroni and cheese has never been my
thing. If I was going to have mac, I was going to have the good stuff.
Fresh out of the oven, covered in real cheese…yep. I could get with
I have a long history of making mac and cheese. Back in my far less
healthy teenage days, my mom asked me to help her make a batch of mac
and cheese for an upcoming church function. I borrowed a recipe from a
family friend, put my own spin on it, and it was pretty delightful. No
joke – at church everyone loved it, and from there on out it was
requested at every family function/holiday/special Sunday dinner
thereafter. The only issue…it was pretty horrible nutrition-wise
My 16 year old self definitely didn’t know/care much about nutrition.
3/4 cup of butter? Sure! 5 cups of cheese? Sounds good! Scary orange
processed cheese-like product? You bet! Thankfully my now 25 year old
self is not only more health-conscious and educated, but I’m also a much
better cook. After some trial and error, I finally perfected a mac and
cheese recipe that rivals my old version – but is much healthier.