My southern roots

My New Year’s Eve dinner consisted of some southern favorites — ham and mac n’ cheese. My mother was born and raised in Memphis, TN. I spent every year until I was 18 visiting her parents there until they both passed by then. Fried chicken is as much a part of me as pastrami on rye (my late dad was born and raised in Brooklyn, NY).

One-Pot Mac n’ Cheese

1 box short pasta, (such as shells, elbows, or farfalle (I used gluten-free corn pasta)

2 C. Milk (or plant-based non-dairy milk)

2 C. Water

2 Tbsp. butter (I used vegan butter)

1/2 tsp. Salt

1 1/2 C. grated cheddar cheese (i used a mix of dairy-free and made with diary shreds or you can use all dairy free)

1/4 C. Parm (optional)

Black pepper to taste

Put the water, milk, salt, and butter in 5 qt. stockpot. Bring to a rolling boil. Add the pasta and let the water return to a rolling boil. Lower the heat to keep the boil. Cook for 1 minute longer than the time on the pasta package. When done, add the cheeses and stir until they are melted. Stir in the pepper and serve while hot. Makes 4-6 servings.