Mac and cheese is a signature dinner in my family. Not that we’re the only family that makes mac and cheese, but I grew up on a fair share of mac and cheese. Only reserved for family party nights, sleep-overs, and when one of my cousins would babysit us, mac and cheese was the main course. And not just any mac and cheese, but homemade baked macaroni and cheese. You know, the kind with the breadcrumbs on top.
It started with my great-grandmother. An immigrant from Scotland, Nanny was born on the ship heading to Ellis Island. Because she was born within Scottish waters, she was technically Scottish-born.
Whenever Nanny would babysit my mom and her sisters, macaroni and cheese was the go-to meal. When she passed away, everyone’s favorite memory involved Nanny and mac and cheese.
The love of mac and cheese passed to her great-grand kids. My older cousins would babysit us and mac and cheese would be cooking in the oven.
Fatima loves cheese – despite her lactose problems – she would make macaroni and cheese every day if she could. When we saw this recipe for a Panera knock-off recipe, we jumped at the chance to make it. We paired with some BSTs (aka bacon, spinach, and tomato).
It was good, I liked it more than Fatima. It was delicious, however, if I make this again, this is what I would change:
- Use honey mustard and not as much (maybe cut it in half?). The taste of mustard was too prevalent in this recipe and was not sweet.
- Use White Vermont Cheddar. We used the yellow Vermont (only kind available at the time). They have distinct different tastes.
Do you have any family traditions?
