When I was little, my grandfather was the butcher at a small grocery store/service station in the little bitty town of Camden, Alabama. If you’re familiar with Camden, then you know it’s the kind of town where if you blink you’ll miss it. Anyway, one of my fondest memories (I have lots of them) about my grandfather is when I would stay with my grandparents during the summer and I would go to work with him. I remember my grandfather slicing pieces of cheese from a big old wheel of red wax hoop cheese and making cheese toast for breakfast in a little oven in the back of the store. Lunch was always some more of that good hoop cheese and sliced deli meat. You don’t find hoop cheese around much anymore, but when I walked into my local grocery store last week and eyed that bright red wax rind, I was instantly taken back to the days I’d spend with my grandfather. Another highlight of that awesome cheese was my grandmother’s macaroni and cheese made with it. To me, there is no better way to do mac and cheese than with some hoop cheese. So I snatched up a big chunk of that stuff and the rest is history.
This is a super easy stove top version of mac and cheese. It’s ooey, gooey and is sure to become an instant comfort food classic at your house.
- 2 cups macaroni
- 1 quart water
- 1 1/2 tablespoon salt
- 3/4 lb red wax hoop cheese
- 5oz can evaporated milk
- Bring water to a boil in a medium sized pot.. Once boiling, add salt and macaroni and cook until tender.
- Cut cheese in small cubes.
- Drain macaroni and return to pot. Add cheese and evaporated milk.
- Stir until cheese is melted. Serve immediately.