After my husband and I had kids, we started eating a lot of macaroni and cheese. I remember eating it all the time when I was a kid. After having my own little ones to feed, I completely understood why my mom made it all the time. It’s easy, affordable, and you can pretty much guarantee that they are going to eat it. I want to be sure that my kids get something on their plate that they like, or they are going to be rummaging through the fridge and cupboards before I even get dinner cleaned up.
I always thought that using processed cheese like Velveeta to make a homemade version of the traditional dish was the way to go, until I made it this way that I saw in a recipe on NeighborFood. I instantly changed my mind, and my recipe.
This may have taken a little bit longer than Velveeta, but the flavor tasted like something you would get in a restaurant. This is the only way we have macaroni and cheese on our table any more.
Recipe courtesy of NeighborFood. Photo credits go to Kath’s Kitchen Sync.
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Quick Tip: Mix up your cheese blend for a different flavor.
