Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken broth, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Kraft cheese, land o lakes butter, Libby, mac and cheese, macaroni, macaroni and cheese, McCormick spices, Morton salt, Mueller's macaroni, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I am one of those people who think that when you put cheese in any average dish, it will transform into at least something tolerable or something completely superb. Yes, I am a cheese person! I put cheese in almost everything, which is why one of my favorite home-cooked meals is Macaroni and Cheese.
If you were to attend one of our family reunions, you would notice one of my parents’ most favorite ways of embarrassing me is telling everyone about my childhood misbehavior. They will start with how chubby a kid I was and then end it with a tale of how they used to bribe me into going to school by promising Macaroni and Cheese for dinner. With the way I am able to eat half of a baking pan, I have to grudgingly agree that it might be true.
Photo courtesy of Kelley Chisholm and recipe courtesy of Tablespoon.Com.
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