BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Perhaps no comfort food is more beloved than macaroni and cheese.

Patsy R. Brumfield
The Southfacin’ Cook

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.

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