Want to dive into a delectable vat of Springtime veggies, and don’t mind getting a little gooey on the way out – well, you’ve come to the right place!
I cannot get enough of leeks and asparagus this time of year, and this is the perfect dish to highlight these lovely greens.
Boxed macaroni and cheese is one of the most nostalgic foods on the planet. I’m certain everyone has a childhood memory that involves that blue box of cheesy love. For me, my memory involves my grandmother. Sundays after church, she usually whipped up a box and served it with bread, apple butter, and some sort of canned veggie… how nutritious!
For some reason no other boxed mac tasted like hers. I don’t know if she used some magical margarine or fresh off the utter milk, but I miss it.
About 8 years ago an amazing thing happened, I was living the starving artist life in NYC and subsisting on FoodNetwork. One fateful day I happened upon “Best of” and that day’s topic, comfort foods! When I saw the segment on this dish I immediately tracked down the recipe for… Joan’s Macaroni and Cheese! This is the first recipe I ever learned how to make and since then I get requests to bring it everywhere, and you will too. I’ve tweaked it a little, and it defies description, just make it!