baked macaroni and cheese

I am all about the carbs lately.

I mean, I guess I have a valid reason, but still. The only fruit I’ve been able to handle the past 2 months is in juice form and I want exactly zero vegetables. Some nights I’m able to have salad with dinner, but green beans? Peas? Broccoli? Nope, nope, big nope.

So while I’ve been trying to eat as balanced as possible, the majority of my meals have definitely been carb heavy.

But – I think I’m turning a corner!

And regardless of what I’m eating, ya’ll need to be making this macaroni and cheese.

I’ve talked about the Lowell’s before (especially because of breakfast casserole), and this is another dish that is full of memories for me. Jill always made the best baked macaroni and cheese. THE BEST. No one else at church fellowships or holiday get togethers could touch hers – it was always, always, always my favorite. And I still love it more today than any other mac and cheese I’ve had!

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