BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK
Perhaps no comfort food is more beloved than macaroni and cheese.
For years, I thought you could just make some pasta, throw on a little butter and cheese, run it into the oven and expect great results. Not really.
Now, here’s a real creamy, golden crusted version with Bechamel sauce and a little Creole cayenne for pop. It warms well for leftovers, too.