Starting today we are starting a comment discussion called, “Friday Forum”.
For Friday Forum we will be posting a question, every Friday, which anyone can respond to and share with. We’re hoping to build an online community that will share their own experiences and favorite things so that we can get to know our followers and clients better!

When school starts things get really crazy and getting yourself and your kids out the door can be a really big chore. Your schedules, sleeping habits, and eating choices tend to change a bit. When I was little I remember coming home from kindergarten and my mom had made me what felt like a giant bowl of Mac and Cheese with a hotdog! So to commemorate the start of school and maybe bring back some memories; our question this week is:
What is your favorite back to school recipe?

Here is my recipe that I picked as my favorite back to school recipe! I found this recipe during my first semester away from home while I was away at college and it was so dang good!

macaroni and cheese

15 Minute Stove Top Mac and Cheese
Yield: 4 Servings


  • 8 oz. elbow macaroni noodles
  • 3/4 cup milk (I’d recommend 1% or 2%, whole was too rich)
  • 1 Tbsp butter
  • 1/4 tsp onion powder
  • 1/8 tsp garlic powder
  • 6 drops hickory smoke flavor, such as Liquid Smoke
  • 1/2 tsp Dijon mustard (or 1 tsp if you like more mustard flavor)
  • 1/4 tsp salt, or to taste
  • 2 large egg yolks
  • 1/2 cup evaporated milk
  • 4 oz. Medium or Sharp Cheddar cheese, grated
  • 3 oz. Monterrey Jack cheese, grated
  • Freshly cracked black pepper or cayenne, for garnish (optional)


  • Cook pasta according to directions listed on package until cooked through (just past al dente), and drain.
  • Meanwhile (in order to make this a 15 minute recipe I made the sauce as the noodles were cooking), in a medium saucepan combine 1% milk, butter, onion powder, garlic powder, liquid smoke, Dijon mustard and salt then scald mixture over medium heat. In a mixing bowl, whisk together egg yolks with 1/2 cup evaporated milk. Add 1/4 cup scalded milk mixture to egg yolk mixture and whisk, then pour and whisk mixture into saucepan. Cook mixture over medium low heat, stirring constantly, until mixture coats the back of a wooden spoon, about 3 minutes. Add cheese and drained pasta to sauce mixture and gently toss mixture with a rubber spatula until cheese has melted. Serve immediately sprinkled with optional black pepper or cayenne pepper.

Recipe Source: Cooking Classy