The Best Mac and Cheese-Ever

Macaroni and cheese began as a luxury pasta and cheese casserole in medieval Italy and England, appearing in 14th-century texts. Thomas Jefferson introduced it to America via France, and his enslaved chef, James Hemings, likely learned the recipe from him. It remained a dish of the wealthy until the 20th century, when the advent of industrial processes and convenient, inexpensive packaged mixes, like Kraft's boxed mac and cheese, made it an affordable and ideal American comfort food.

For anyone who's within an hour's drive of Atlanta, Georgia, make sure to check out the OK café, near Buckhead. They serve fresh vegetables cooked in an elevated Southern style. I like to visit there to go area because it is based on weight and not the number of vegetables you get. Black-eyed peas, collard greens, sweet potatoes, cucumber salad, carrots, fresh corn, cornbread, and of course, mac & cheese.

OK Cafe's Kopy Kat Mac and Cheese

Ingredients

8 ounces elbow macaroni or cellentani (my favorite)2 eggs3/4 cup whole milk1/2 cup half and half1/2 cup heavy cream1/2 teaspoon chopped fresh parsley, optional1/4 teaspoon sugar 1 pinch cayenne pepper3/4 teaspoon sea salt1/2 tablespoon dry ranch salad dressing mix 10 ounces grated sharp Cheddar cheese

5 ounces grated Monterey Jack cheese 5 ounces grated Parmesan cheese.

Directions

Preheat the oven to 350 degrees F. Cook the macaroni in boiling water as directed on the package. Drain well. In a large bowl, whisk the eggs until uniform in color. Add the milk, half and half, cream, parsley, sugar, cayenne, salt, and dry ranch salad dressing mix. Mix well. Stir the cooked macaroni, Cheddar, Monterey Jack, and Parmesan into the egg mixture. Mix well, then transfer to a baking dish. Cover the dish with heavy-duty plastic wrap, then cover with a layer of heavy-duty aluminum foil. Place the dish in the oven and bake at 350 degrees F for 30-35 minutes. Serve hot.