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FAQ - Mac & Cheese Chick

Seriously – an entire blog devoted to mac and cheese? Why?

I truly love the stuff. I never outgrew my taste for mac and cheese, and I usually make it myself at least once a week. Since nobody else in my little circle of friends really appreciates it as much as I do, I felt the need to reach out to the Internet to see if there are any fellow Mac & Cheese devotees out there. If so, this blog is for you.

Do you really eat all that mac and cheese?

Why yes, yes I do. And then I make sure to burn it off doing P90X. Tony Horton rocks!

You must be bored out of your mind to have started a blog about mac and cheese. Why don’t you go get a job?

I have one, actually. I’m a social media/digital marketing consultant at Divahound. The flexibility of my job allows me to carve out time in my schedule to devote to my passion, mac and cheese (hey, at least I get to pick the eighty hours I work a week, you know?).

Where are you?

I’m based in Seattle, one of the jewels of the Pacific Northwest. It’s conveniently home to one of my huge mac and cheese crushes, Beecher’s! The shrouded mist of Seattle creates the perfect backdrop for making a warm, melty, gooey pot of mac and cheese.

What happens when you run out of mac and cheese recipes?

That just isn’t going to happen.

{ 2 comments… add one }
  • Sue Ball November 25, 2015, 5:41 am

    I have a question. Can you make macaroni and cheese recipe up to the point of cooking and put it in the fridge overnight and then bake it right before you’re going to eat it?

  • Jill Murphy September 9, 2017, 4:08 pm

    I was wondering if you happen to know if it is possible to can homemade macaroni and cheese like you would can other food items such as hot sauce or homemade jelly?

    Thank you for your time!

    Jill Murphy

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