I have been making macaroni and cheese for my husband for many years now. I have done different recipes, different variations, different seasonings. Finally I have settled on a recipe that satisfies us on an average day. It’s cheesy, and can be popped in the oven for just a few minutes to get a nice crunchy topping while remaining gooey underneath. I wanted to share it because it is such a dependable recipe that I can make at any given hour (yes, I stock pasta and shredded cheese). You don’t need any cream or fancy milk, which is part of the reason I like it.