|Butternut Squash Sheet Macaroni and Cheese|
As my kitchen moves into high gear in preparation for the holidays, as cookies are baked, iced, and frozen, and as menus are planned, I realize that there are thirty more days on the calendar in the month of December other than Christmas Day that we simply have to eat! Plain and simple. To me there is absolutely NOTHING on the planet as comforting as a delicious, homemade macaroni and cheese for which I make no apologies whatsoever for its cheese, butter and carbs. It may even help ease any stress you might be feeling with the parties and entertaining looming. So let's eat shall we.
There are many trains of thought on what makes the perfect home made macaroni and cheese. Do you make yours with a béchamel sauce? Does it come out of a box? Do you make it on the stove top or in the oven? Is it saucy or not? Do you add tomatoes, truffles or lobster? Whether smooth and creamy, stringy and gooey, or just plain cheesy, everyone has a slightly different take on what constitutes the perfect homemade macaroni and cheese. What we don't want are adjectives like gummy, grainy or oily.