The Best Ever Macaroni and Cheese Recipe: A Renegade's Confession

I'm a convert, not a renegade - or so I thought. My aunt Taffy's recipe has been my go-to for years, but after trying countless variations, I've come to realize that there's no one-size-fits-all solution when it comes to macaroni and cheese. The southern custard version is great in theory, but can fall flat if not executed properly. And don't even get me started on the butter/flour white sauce base - it's just never cheesy enough for my taste.

As a child of the South, I grew up eating traditional baked macaroni and cheese, where the pasta bakes into a solidified mass that's perfect for cutting into squares. But over time, I've discovered that there are two main camps when it comes to mac and cheese: those who swear by the traditional method, and those who prefer the creamy, cheesy white sauce.

I'm a traitor to my southern roots, because I don't belong to either camp. Instead, I've found my own unique approach that combines the best of both worlds. No bacon, no fancy mix-ins - just good old-fashioned macaroni, cheese, and a hint of creaminess. And when it's done right, there's nothing quite like it.

In fact, macaroni and cheese may be my favorite food. It's comforting, it's indulgent, and it's the perfect remedy for a bad day. So if you're looking for the best ever macaroni and cheese recipe, keep reading - I'm about to share my secrets with you.

Best ever macaroni and cheese recipe