But no, I needed to hurry on home so I could . . . . wait for another train.
This is a little different than the ultra creamy mac and cheese many of you know and love. Made with either a warm or cold custard (I've done it both ways) with eggs, and made with a mild mixture of American and Cheddar, it bakes into a creamy casserole you cut into squares. The traditional southern Mac and Cheese is made with Velveeta, but we prefer ours with American, sliced fresh at my grocers deli. It's very good hot or cold and reminds me of meals from childhood.
And there WILL be dessert.
Mini pistachio cream pies