Of course, as a child, I wanted boxed mac 'n' cheese. When I was little, I didn't like many cheeses besides American yet; cheddar was too sharp for my palate. Of course, I still like the box once in awhile, and Easy Mac was a Godsend during college, but if I'm making mac 'n' cheese for dinner, it's homemade. It is one of the few things that I will cook all of the separate components of, and then combine for more cooking time (pasta, ground beef, cheese sauce, into the oven). I have an enameled cast iron pan that I bake it in. I'm fond of using wagon wheels, or shells, or curly pastas, to catch the cheese. I use whole wheat pasta, when I can find those shapes in it. My cheese to milk ratio is 2:1. I like black pepper. I don't really measure when I'm cook, so it isn't always the same, both a bonus and a shortcoming, depending!
As we saw back in March, Elka would very much like to have some macaroni and cheese as well.
