Family traditions preserve specific macaroni and cheese recipes

The author and their family members maintained specific culinary traditions in Los Angeles, passing down a unique method for making macaroni and cheese.

In the late 1970s, Aunt Louise and Uncle Benny hosted gatherings in their Spanish-revival bungalow in the Miracle Mile neighborhood.

While guests provided proteins like cod or wild turkey, Louise managed the side dishes, specifically a famous macaroni and cheese made with Cracker Barrel Extra Sharp cheese, eggs, Knudsen whole milk, and a stabilizer called cream of tartar. The author reflects on how these recipes represent more than just food; they serve as symbols of loyalty and protection. Louise taught the children in the house how to grate cheese and managed the kitchen chaos during large social events.

These traditions were shaped by the experiences of the older generation, who grew up in 1940s California during a time of legal segregation and lived through eras of social tension. Content creator Alex Hill notes that while social media often creates debates over "correct" ways to cook, many families still hold onto specific methods.

Hill's mother used Velveeta to create a dish beloved by her husband's family, even though the use of processed cheese is now often viewed as taboo in some circles. The author continues to use Louise's techniques today, including the addition of cream of tartar to hold the custard together and avoiding a roux, which Louise insisted was only for gumbo and gravy.