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Mac and Cheese

Name: Mac and Cheese
Ingredients: For the pasta; 16 ounces 2 cups penne pasta, cooked al dente (I use one 16 ounce box of Barilla Penne Pasta); 2 tablespoons kosher salt

by flavorperbite 18 ingredients 8 steps

It was a sunny Saturday afternoon when the house buzzed with the laughter and chatter of friends and family. I was making my mac and cheese. The aroma of creamy, cheesy goodness wafted through the air as the macaroni and cheese baked in the oven. Once it came out, My Baby was the first to taste it. A delighted giggle and a messy, cheesy grin were all the approval I needed. After she tasted, we decided to take some sample plates to our lower level where folks were hanging out and let them join in on the taste test, too. Among the crowd was my 88-year old father-in-law, Simon Roberts, affectionately known as Daddy Roberts to me and Papa to our children. And then, he took a bite, paused, and then with a twinkle in his eye, declared, “This is probably the best macaroni and cheese I have tasted in my long tenure…on earth.” His words were met with huge bursts of laughter and I couldn’t help but feel a swell of pride. Mac and cheese is a simple dish, but in that moment, it brought us all together, creating a memory that will be cherished for years to come. Y’all mac and cheese is an American classic that will always brings smiles to our faces and will never grow old.

Ingredients

For the pasta

16 ounces 2 cups penne pasta, cooked al dente (I use one 16 ounce box of Barilla Penne Pasta)

2 tablespoons kosher salt

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Mac and Cheese

Ingredients

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