Anza is a single mother of four who makes her home in Colorado. She enjoys writing, hiking and is an avid football and hockey fan. She is the owner of a virtual business services company; writing is just one of the many services her company offers.
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When I was a kid, Kraft mac-n-cheese was one of my all-time favorite side dishes. As I grew older, I realized there were other ways to prepare macaroni that was more flavorful and satisfying. Pasta is a great substitute to potatoes with most any entree.
As far as comfort food goes, this has to be my favorite all time recipe. Couple it with southern-style green beans and my Grandma's southern fried chicken and you've got a meal!
Homemade macaroni gets even better if there is time to bake it with homemade croutons. I like to take a loaf of sourdough French bread and cut it into 1-inch cubes. Spread the cubes onto a large baking dish. Take a pastry brush and cover each side with melted butter and garlic salt. Place them under the broiler until lightly toasted, flip and toast the backside of the bread. Place on top of macaroni halfway through baking. The croutons make a crunchy, buttery addition to an old-time favorite.
If I am making the macaroni the main dish, I often fry up a pound of thick-cut peppered bacon and crumble it on top of the macaroni before adding the croutons. It adds nice flavor and protein to the recipe. Cubed ham can also used to add variety.