I have to admit for many years I was intimidated to make my Mom’s famous macaroni and cheese. She made it so well, I didn’t want to mess it up. Besides, grating tons of cheese by hand, and cooking pounds of elbow macaroni seemed so tedious. In my house, her dish has become a Thanksgiving staple, and is usually the first to go at all of our family events. Yes, it is that good. Finally, when it was my turn to learn how to make my Mom’s legendary mac and cheese, I knew it would be a battle grating all of those special cheeses, and trying to combine all of the ingredients that made it so tasty. I remember she started listing all of the ingredients and in two seconds, she was done. Wait, that’s it?!? You mean you don’t add eggs, or flour? You only use cheddar cheese? I thought there was a lot more involved. She laughed and said, “Gotcha!”
One Big Mix 