It’s the real deal, hearty Southern style with loads of divine shredded cheese oozing into every crevice of the elbow macaroni (the only pasta that should be used to make this) and baked till the top is crunchy and browned. Based on an old family recipe this is no designer noodles tossed in lumpy cheese sauce or hipster variation studded with peas, bacon or kale chips. There are a millions ways to make mac and cheese, but for me there is nothing as tasty as my version made with an easy béchamel sauce, layered with a blend of cheeses and baked with a crispy parmesan/cracker topping.
