Lisa,I just read your Through My Kitchen Window article on Cheesy Mac and Cheese. I know I shouldn’t sound pompous, but for the last 50 years I have considered myself a bon vivant of homemade mac and cheese. It all started when I became friends with Barb, my now wife of nearly 48 years. I think Barb’s Mom wanted to assure her daughter married a great guy. Therefore, I was invited to dinner often. My mother-in-law to be made the best mac and cheese. She was one of those cooks that did not follow recipes but just threw the ingredients together. She always tried to better herself by adding more types of cheese until she got to four or five cheeses. That wasn’t enough for her. She added olive oil and that to me was the bummer!
I’m glad you took Anna’s criticism lightly, liking the boxed mac and cheese. We have a five year old grandson who many times prefers the boxed brand also.
I plan to pass your recipe on to Barb for a try.
Jeff Hall, Honey Brook, columnist
PS: Great touch with the parsley!
