Richmond Times-Dispatch

Mac ’n’ cheese that’ll make you sing

- BY G. DANIELA GALARZA

Since I started cooking Thanksgivi­ng dinners for family or friends exactly 20 years ago, the only constant I had in mind was to try as many new recipes and flavors as possible.

But it wasn’t until around a decade ago, when my stepfather mentioned offhand that he loved macaroni and cheese as a Thanksgivi­ng side dish, that I entertaine­d the idea of cheesy pasta as a side along with potatoes, stuffing and cranberry sauce.

I knowmacaro­ni and cheese has long been a part of a lot of traditiona­l Thanksgivi­ng tables; I regret not seeing the light sooner. And though I tend to prefer a stovetop style when I’m making it for myself, when I’m serving it for Thanksgivi­ng, I gravitate to this recipe, which I adapted from Patti LaBelle’s 1999 cookbook, “LaBelle Cuisine: Recipes to Sing About.”

It’s rich with five kinds of cheese, including Velveeta, which gives it a creaminess that’s impossible to match. My stepfather always adds a splash of hot sauce, which is a tradition I’ve come to love, too.

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TOMMCCORKL­E FOR THEWASHING­TON POST

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