I hope everyone had a wonderful Labor Day that they enjoyed with awesome food, wonderful friends, and a loving family. As a nurse, I work in a field that is open 24 hours and seven days a week. So some holidays I have to work and others I don’t. Lucky for me I just so happened to be off today, which is always rewarding. I had initial plans to cook and either go out for a picnic or revisit a cool festival in the town I last lived in 2 years ago. The booming town of Royal Oak, MI has an annual festival known as Arts, Beats, and Eats that is always a great time every year. Tons of fun, it gets quite packed very quickly so parking can be a bear.
Anyhow, we ended up staying home instead and I had the chance to whip up a really delicious Labor Day Meal. I first made a caramel apple bundt cake, which I’ll be posting later this week as well. Next, I put Michael to work on the grill to cook up the spicy chicken wings and breast that we picked up from Eastern Market a couple of weeks back. Quick note: if you have the space to spare, and yet to purchase a deep freezer, definitely invest in one. With our refrigerator’s freezer full of Ava’s favorite food (hint, hint), the deep freezer has come in very handy. Meanwhile, I made my delicious mac n’ cheese that will be featured below, as well as carmelized sweet potato and kale fried wild rice by Iowagirleats, and my custom-created watermelon slushies that I’ve posted on my Instagram in the past. Two of Michael’s good friends came over and polished off all the food LOL…no biggie, as I made sure to pack my leftovers for work the next day before they arrived.
Well of course what’s an American Holiday without an American Classic the mac n’ cheese. And we are not talking about the boxed kind–I can’t hang with the powdered cheese or Velveeta anymore. Now don’t get me wrong, as a kid, I didn’t mind and always found it to be delicious. However, as I’ve aged my palate has become much more refined to the point I can’t eat some of the foods I once enjoyed. Mac n’ cheese just so happens to be one of those things, and I was determined to figure out a way to continue enjoying it. Thus, in regards to this recipe, I have experimented with making it in different ways. I’ve done things such as toying with different cheeses, eggs versus no eggs, adding Velveeta versus not, you get the point, etc. With confidence, I feel I have come up with my final recipe (for now), which uses Smoked Gouda to bring it all together. So without further ado here is this African’s Mac N’ Cheese 🙂