This is how to do Mac and Cheese

I once had a very excellent friend whose comfort food was mac 'n' cheese from a box. Not mom's apple pie, or Nana's chicken soup; no--when she felt bad, when things were going wrong, she wanted Kraft. It's a long story abut why that was so, and it's not mine to tell. However, I think that her deriving comfort from the strange collection of powders and coloring that is Kraft mac 'n' cheese is not altogether strange for our generation. Before the all-natural-whole-grain-locally-grown-grass-fed-humanely-raised-more-veggies-than-breads movement--our parents and grandparents were fans of the "easy fast prep" kind of foods. Using canned, boxed, and processed foods as part of recipes was promoted by cook books and newspapers, and I think when our parents and families made these recipes for us it marked my generation's taste buds indelibly with a taste for MSG, corn syrup, and malodextrin.

I think of my friend's passion for mac 'n' cheese every time I make my own favorite and very comforting mac 'n' cheese, largely because one of the ingredients is "processed cheese food product." While I am no Michael Polan, I'm always a little embarrassed to be seen buying a "food product" at Fairway.

Ingredients:
1 Pound macaroni elbows
1/2 C (1 Stick) butter
2 C. of shredded cheese--I usually use equal parts sharp cheddar, mild cheddar, and jalapeno jack
8 Ounces processed cheese food product, cubed
3/4 C. cream
3/4 C. milk
2 Eggs, beaten
Pepper to taste

Boil your pasta according to the instructions on the label, then drain and return to the pot. Put the butter in and stir until it's melted. Stir in the shredded cheeses, cheese food product, cream, milk and eggs. Add pepper to taste. (You can add salt, too, but remember you've got cheese product in there, so you might not need so much salt.) Transfer into a 2.5-liter baking casserole, and bake uncovered at 375 degrees for 35 minutes. Let it rest for about 10 or 15 minutes before serving.