When I got a little age on me and started helping out in her kitchen (cooking, Let me just slide in a quick note here… I’m talking about the bakedĬustard-style macaroni and cheese (sometimes called “macaroni pie”) that we make here in my part of the South, not stove-top or the kind made using a roux or béchamel sauce. Mean NOTHING – that was more delicious or more requested than her macaroni and Greasy rice all hold special places in my heart, there was nothing – and I Though her 12-layer banana cake, chicken n’ dumplings and Nanny’s Macaroni & Cheese was, hands-down, my absolute favorite of all the “custard-style” way using eggs and evaporated milk then baked to golden,
My grandmother’s recipe for Southern Mac & Cheese made the traditional
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