Comfort Food: Macaroni and Cheese

Last week I rambled on about my love for biscuits and gravy, after which several of you via FB, Twitter and email shared that biscuits and gravy were definitely on your comfort food list as well. MMmmMM.

Today, let’s consider another high-ranking comfort food favorite…


Macaroni and Cheese!  Oh yeah, childhood and love all in one bowl, am I right?

First there was this:      (along with fish sticks, y’all remember??)

Then this:

(ooo the creaminess, we thought)

And my first ‘homemade’ was this: 

plus this: 

Before we go on, let me just say that if one of the above is your true mac n cheese comfort foods I am not here to change your mind. *shaking head* No, really, I am not. I understand all too well how comfort food isn’t always about quality, but about who served it, where you were and the feelings that come with remembering all of that. 

Upon the start of my cooking-from-scratch journey a few years ago, I saw an episode of Good Eats and attempted the recipe a few times.

While I liked the results well enough, the rest of my family has not been as impressed. They say ‘Just make your usual recipe Mom’, which is that giant yellow processed block pictured above. Yes, feel free to shudder(or not).

I suspect that, for my picky tribe here, the problem is the sharp cheddar and its overpowering taste. Mayhap that cheeses shall be a kitchen quest very soon? For I’m on a mission to make a good, homemade mac n cheese that my family will love and ask for.

 **edited this day in 2014 to add: I have decided that the above pictured process block of yellow stuff just has to happen in my mac n cheese…I now use a trio of shredded cheddars (not sharp) plus a small chunk of the not-named stuff. Delicious, creamy…tis all good!**

Now, I’ve said before that I’m not a food snob and tis true, I’m just a fun lovin’ momma n wife who loves good food and enjoys cooking it from time to time.

That being said, what does your macaroni and cheese comfort food look like? Whether box, semi-homemade or made-from-scratch,  I really want to know!

9 thoughts on “Comfort Food: Macaroni and Cheese

  1. Mine is still the big orange block of goop but it’s not for lack of trying with the scratch variety. I keep trying but I can’t seem to find a recipe that tastes as good. I would love a scratch mac and cheese recipe that works. Most of the ones I’ve tried have been pretty bland or they come out – lumpy?

  2. Exactly, the texture of the Alton Brown recipe was a problem at first. I did manage to get the cheese melted better the next few times…but tis a struggle. I really believe I need a more mellow cheese that will melt up better–but yet more mellow doesn’t equal flavor punch. Some say season salt will do that! 😀 Onward to the quest!!


  3. I love cheese. I did a gourmet shells and cheese filled with assorted cheeses and required essentially creating a white roux. It was delish, but not palate pleasing for everyone.

    The comfort mac n cheese I’ve been known to make for large groups goes something like this (I think it’s Patti Labelle’s recipe?)

    1 pound elbow macaroni
    9 tablespoons tablespoon butter
    1/2 cup shredded Muenster cheese
    1/2 cup shredded mild Cheddar cheese
    1/2 cup shredded sharp Cheddar cheese
    1/2 cup shredded Monterey Jack
    2 cups half-and-half
    1 cup Velveeta
    2 large eggs

    You mix the melted butter with the naked cooked macaroni. You combine all your non-Velveeta cheeses into a bowl so you can mix them up. Then, take 1.5 cups of that cheese, the half and half, eggs and velveeta and mix them into a big casserole dish full of buttered macaroni. Top it with the remaining shredded cheese. Bake at 350 until it is bubbling and edges are browning.

    It isn’t diet food. 🙂

  4. oh.yum!! Thanks for chiming in and sharing your recipe, Amber! I must might have to give that one a go–velveeta included 😉


  5. I’m usually anti-velveeta, but I made an exception for this one.

    A friend liked to say this macaroni was so good “you had to rub your face in it.”

    Also, I have weird friends. 🙂

  6. Pingback: Biscuits Redux | Dana Britt's Windows Wide Open

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