People love macaroni and cheese. As is often the case, my evidence for this belief is the amount of shelf-space devoted to this product. Everyone makes it. Kraft, low-budget knock-offs, high-end organic varieties. There's the classic packet-o-powder version and a handful of ones that have cheese sauce in a can or pouch. But if you want to bring people mac and cheese happiness (at least people over the age of, say, six). I'm concerned that a new generation of humans is going to grow up thinking that proper mac and cheese comes only from a box and is made with margarine, skim milk, and a packet of yellow stuff that contains powdered "cheese food."
Real live baked macaroni, the kind that you make in the oven, is not difficult, expensive, or time-consuming to make. This fall I hosted a party for what ended up being about 40 people. It was a long drop-in-when-you-can party, and at some point my mother, who was in attendance, became concerned that we were going to run out of Mac and Cheese. I had made a h