Before I moved to Atlanta, I thought macaroni and cheese was a main dish. That's how it was served when I was growing up. But when I came to the South, I learned that most people around here consider it a side dish. Who knew? I'm flexible, though, so now I make it both ways. The main difference is simply how much I make, although I have been known to add a few slices of andouille sausage for the main dish version if we happen to have some in the fridge. One thing that never changes, though, is what goes along with it -- tangy broccoli vinaigrette.
Oh, and I know that virtually every cook who makes macaroni and cheese thinks hers is the best, but mine really is.
Image © Dave Scantland
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