I’ve heard quite a few times lately how “hard” macaroni and cheese is to make, or how “time consuming” the process is. I usually ask what kind of mac & cheese they are used to making or eating, and for the most part if it isn’t that heavily processed “easy mac,” it’s a variation of some southern recipe of mac & cheese. I can’t stomach either kind. The easy mac usually makes a not so easy and quick exit, as does the heavy, and greasy southern style option. >Shudder< I offer you a simple, anyone can do it, style that is cost effective, can be decreased or increased depending on your needs, and easy to customize to your preferences.