Macaroni and Cheese: 2 Ways

With the final stages of our kitchen remodel still in process, my good friend Joanne was kind enough to lend my sister and I her kitchen a few weeks ago. She only had one request: macaroni and cheese. If you’re one of the people who made health-related resolutions in the new year, I apologize in advance.  

We set out to make two different kinds, one traditional and the other a bit lighter. Both were equally delicious for their own reasons. The traditional macaroni and cheese recipe comes from the 1946 edition of the Boston Cooking-School Cook Book by Fannie Farmer. We figured it would be a safe bet, because it gets a 5-star rating from over 600 reviews on food.com. The recipe author cautions the reader not to use inexpensive cheese, and I’d have to agree with that warning. As an additional note, you should definitely buy the block of cheese and shred it yourself. Seriously, never buy pre-shredded cheese! That stuff is gross with a capital G. This macaroni and cheese was definitely a winner, and worth every single calorie. If you’re looking for a traditional, homemade mac and cheese recipe that won’t disappoint, this one is right up your alley. You can find the recipe here.

Next on our list was “Not Your Mother’s Mac and Cheese” from Iowa Girl Eats. Kristin has some of the best savory, lightened up recipes, so I knew she wouldn’t steer me wrong with this one. As I predicted, this mac and cheese, which replaces a good portion of milk with chicken stock, is a great alternative for those looking for a somewhat lighter mac. Now, don’t get me wrong, I wouldn’t call this health food, but it certainly is slightly less guilt-inducing than the traditional macaroni and cheese. The best decision we made with this version was cooking it in a metal (versus glass) casserole dish. The edges were so crispy! If you’re a fan of the same, I highly recommend doing that as well. And really, no one can describe this mac and cheese better than the recipe developer herself: “This mac & cheese recipe is incredible. Thick, rich, velvety-smooth, and with just a hint of savory garlic.” So if that doesn’t entice you, I don’t know what will. You can find the recipe here.

Now, dig in!