When I moved to the left coast after college I missed those Sunday suppers. One day, I called Giggi and she patiently walked me through her secret formulas for my favorite dishes. We have those hand written cards to this day, her leg of lamb, macaroni and cheese, and cabbage and beans. My note at the bottom of the mac ‘n cheese card says, “make it tonight”!
My grandfather, “Pops,” would always cover his plate of mac ‘n cheese with hot red pepper flakes and ask me if I wanted to try some. To be like him, I would carefully put a few sprinkles of the flakes on my mac ‘n cheese. He got a kick out of how hot I thought mine was.
Macaroni and Cheese is not health food, it is comfort food. Perfect for a lazy Sunday afternoon meal. Gather your family, put some delicious food on the table and watch what happens, Great food, Great Family, Great Fun.
Giggi's classic pasta was elbow macaroni. My new favorite is De Cecco Cavatappi. It is easy to keep it "al dente" and the ridges hold the cheese sauce nicely.
For the best taste and texture be sure to use the Cracker Barrel Extra Sharp Cheddar Cheese. Anna has tried others and they don't melt as well or cook up as well.
This dish can be prepared a day ahead of time, up through Step 12. Cool, cover tightly and refrigerate. When ready to bake, remove from refrigerator and begin at Step 13. Cooking time may increase if starting with a cold dish from the refrigerator.
Mac ‘n Cheese Bites make a fun appetizer. Simply put mini cupcake liners in a mini muffin pan, fill each with the mac ‘n cheese and bake at 375ºF for 20-30 minutes. If they don’t brown enough, just put them under the broiler for a minute or two. Literally, a minute or two, it won’t take long. I did this for our recent Wild West Gr8 Dinner and they were a hit!