A taste of childhood, as good as ever and so family-friendly we all had seconds. So here is the “Mac’n Cheese” from Amélie’s mom. Forget nostalgia, not a chance that I was ever going to like this. In our house, we eat Portuguese-style roast chicken, wasabi salmon tail, onion confit & lamb tagine. Of course, as a foodie mom, I am now way too sophisticated to make such a recipe. It has a few more ingredients including beef but features the same tomato soup sauce with cheese melt. Her Mac’n Cheese echoed my cherished childhood dish. processed cheese, (Velveeta or similar) cut into small pieces 1can evaporated milk (13 oz.) 4 Tbsp margarine 1 tspsalt Dash Tabasco sauce. Many jumped at the opportunity to present their mother’s specialty as a tribute, including Amélie Dumas, executive chef at Auberge du Lac Taureau. As the ghost writer on the À la bonne franquette cookbook, I reached out to 80 Quebec chefs asking for their favourite recipe.

I’d eat at least two plates of it, then return before bed to sneak a few more bites from the pot that had been left to cool on the counter…īack to the future. The orange, spreadable cheese product Cheez Whiz has fallen on hard times since its height as a cocktail party staple in the decades following its post-war release.

Cooked pasta mixed with 1 can of Campbell’s Tomato Soup for sauce and enough Velveeta Cheese to make the creamiest, cheesiest, richest mac’n cheese you could dream of. When I was a kid, my mom would often serve me my best food: Velveeta Spaghetti.

Chez whiz recipes