In our house, there were two kinds. The good kind and theirs. These were in addition to the late night standby, the boxed stuff with the cheese powder mix; but when we made real mac and cheese, we had to make two kinds to satisfy the four of us.
Mom & I liked the good kind. Elbow noodles cooked to perfection with real, sharp, hand grated cheddar cheese. Theirs, my sister and my father, was the classic southern creamy velveeta and elbow noodles. Both are delish, but I still choose the good kind when I want mac & cheese. Mom taught me how to make it, and I've never measured any ingredients. It's just one of those dishes that you make by throwing the stuff in the pot and letting it all melt. This is how I do it:
Mac & Cheese, The good kind
Cook and drain enough elbow noodles to satisfy. While the noodles are hot, add shredded sharp cheddar cheese, a pat of butter and a little milk. Cook and stir until the cheese melts. Stir in about 1 Tbs. sugar. This is what makes this mac & cheese magical. Once the cheese is completely melted and incorporated, transfer to serving dishes and top woth freshly ground black pepper.
Comfort food.
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