Growing up, at least two or three nights a week my mom would prepare us mac and cheese.
What I am talking about is the Kraft kind with the powder cheese. We absolutely loved it and devoured it. We would eat the family size box between two or three of us. We would slice bananas over the top and were good to go (it is a Cuban thing, really).
After a long time of enjoying boxed mac and cheese, my sisters and I knew we wanted to try something new. We wanted to actually cook the pasta and grate the cheese ourselves. Not necessarily because we wanted it to be natural, but because we wanted it to be ooey and gooey like all homemade mac and cheese dishes look.
We found a basic recipe for it that we enjoy and now what we do is tweak it every time we make it to accommodate new and more exciting ingredients. This recipe, for example, adds bacon and broccoli and boy is it good. Knowing my husband, he would add corn too, but shhh, let’s pretend we do not have any left in the pantry. This dish is simply perfect just as it is!
Photo and recipe courtesy of Made In A Day.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Use frozen or fresh broccoli interchangeably.