Mac and Cheese

Something I've been thinking about lately, while trying to compare eras a bit, is that I don't think you could call how I grew up poor. Looking back at the 80s through the lens of a kid skews the memories, but my parents kept current on the mortgage (so far as I knew) and kept food on the table. Even if the food was rarely big brand, we grew up healthy and strong.

While I abhor fish sticks and toaster pizza (I know, weird that my mind decided that) and a few other things... Mac n Cheese wasn't much of a staple in my house. I don't know why, but I don't have the aversion that other kids I knew growing up seem to have. Set aside the fact that I sometimes have to fight with my daughter that, no, you can't have it for dinner, you just had it for lunch (and we keep the Kraft blue box in stock because it can be great child bribe material).

What makes me happy, at least, is that Vi has gone from being EXCLUSIVELY box m&c (and it started with Annie's; heaven help us if the cheese was orange) to enjoying scratch made stuff.

I'm even happier that she got over her shape bias. Morrisons and Smokin Al's, two restaurants around here that we love, make outstanding dishes. They don't use elbow, though. And it is just fantastic. Cheesey and peppery, with that mouth feel you get from real cheese,, as opposed to powder.

Even better, I got Vi to be willing to try my own recipe, if I make it for her! I need to go drag that out. It was a 4 cheese dish that I used to make years ago. Because of her tastes it might need to dial back to just 3, but I'm amped to see how she digs it. A little sharp, a little smooth, a little nutty.

And most definitely not from a blue box. Not that there's anything wrong with that. Kraft has saved me often enough. Just, not in my own bowl. Hey, maybe I'm a snob against it after all. Go figure.