Macaroni and Cheese

We’ve all had our share of macaroni and cheese over the years, from mother’s own to school caféteria to the frozen, dried, or canned versions. But lately we haven’t had this classic often enough.

The trick to a terrific macaroni and cheese is the cheese. Most often Cheddar is used, but we’ve updated our version with a nutty Gruyère. If you’re looking to give the dish added richness, replace some of the milk with an equal amount of evaporated milk.