This is a recipe from my grandmother's eighth-grade home economics class in 1918. She changed it to use Velveeta cheese when it came on the market in 1928. The secret to this dish is the layering. To ...

Her restaurants: Poole’s Diner, Beasley’s, Bridge Club, Chuck’s, Death & Taxes, Fox Liquor Bar, Joule Coffee & Table, all in Raleigh, N.C. What she’s known for: Breathing new life into Poole’s, a ...

What to say about gratins? I am grateful they exist; they are a gracious thing to serve and they go well with any meal. So how do you define a gratin? The word itself is French and simple and refers ...

It’s one of the great American comfort foods: good old-fashioned macaroni and cheese. * Eat Well: Laima Leko, owner of this hip, casual eatery, got the recipe from an old diner. The macaroni is mixed ...

In a large pot of salted boiling water, cook the carrots until tender. Drain with a slotted spoon. In a blender, purée the carrots until smooth with 1/2 cup (125 mL) of the broth. Set aside. In the ...

If one was particularly determined (and had somehow been spared the lactose intolerance gene), they could definitely prepare an entire week’s worth of dinners using just the macaroni and cheese ...

It’s the return of the mac. The Empire Strikes Mac. Back in mac. Macaroni au gratin from Barbès, buffalo mac from Madd Hatter, smoked garlic mac and cheese from Ghost Truck Kitchen and even ...

My husband and I recently ate with friends at Poole's Downtown Diner in Raleigh. The food was delicious, but the macaroni and cheese was to die for. Do you think Ashley Christensen would be willing to ...