I know, I know. Some men want elaborate five-course meals. But this is what rings my husband’s bells: mac and cheese. And I hope you enjoy the poofy shot while it is still in the oven. Now you know for a fact that my daughters did not get their flair for art food from me! 
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How do you make yours? Can you pleeeeease post the recipe?
Well of course I can!
This is the recipe I learned from my mother-in-law, and as far as I can tell, it is the best. But you have to be willing to close your eyes and use velveeta! I have tasted a recipe that used real cheese, and it was fabulous. But the creamy texture with velveeta is hard to beat. So here it is, straight out of Hot Providence.
1/2 cup butter or margarine,
1/4 cup flour (gently heaping)
4 c. milk
1 lb. velveeta, cut into cubes
4 cups macaroni noodles, cooked according to package directions and drained.
Melt the butter in the saucepan; add the flour and stir. Add the milk and continue to whisk until thickened. Add the velveeta cubes and stir until melted. You can season according to your tastes, including a dash of Worcestershire sauce or a bit of dry mustard or salt and pepper.
Pour over the drained macaroni noodles in an oven-safe bowl. Bake at 350 degrees for 20 or 30 minutes, until golden brown and bubbly.
Thanks so much! I’ll make it this week :0)
Thanks for posting your recipe! I’m definitey going to give it a whirl! How many does this recipe serve, Nancy?
Oh, that all depends, Diane. Could be six. Could be one hungry husband over the course of two days!