Let me tell you about it. And Tricia, pay close attention because this will fit in really well with your cultural cuisine class. Up until the past few days, I thought that Granny’s quaint Southern term of “macaroni pie” was exactly that, a quaint Southern term. Shoot. I was really showing my own ignorance by thinking that my grandmother, with her 6th grade education, was the one who didn’t know proper terminology or how to make real macaroni and cheese. After the things I have read, I’m ashamed of myself. Granny was 100% correct in calling what she made “Macaroni Pie” and I am amazed at how little I knew/know about my own food cultural heritage. Her mac and cheese was custard based and had cubes of cheese throughout it rather than having a cheesy sauce mixed with macaroni. Macaroni pie was standard fair at many homes and family gatherings throughout the low country in South Carolina and I LOVED it. I was pretty surprised to learn that Granny’s macaroni pie was a good deal different than what the rest of the world seemed to be eating. My grandmother used to make a mac and cheese that she referred to as “macaroni pie”. In my family, growing up, we just called it macaroni (no feathers, no caps, no Yankee Doodle). It was the only kind of macaroni and cheese that I knew until I went away to college and my roommates were eating the stuff out of the box.
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