So the other day we cooked up a couple of pounds of macaroni, strained it, and added a little bit of butter to keep it from sticking together.  Then into a pot with milk, several bags of shredded cheese, some bbq seasoning, salt, pepper, and a can of cream of celery soup.  Then it got baked for about an hour with cheese and breadcrumbs sprinkled on top.

It was pretty good.  Not bad at all, but not amazing.

Leftovers went in fridge.  A couple of days later, I needed a quick dinner for some of the kids, so I threw some of the leftovers in a well seasoned cast iron skillet and heated it up on high heat until it was nicely sizzled.

Best.Mac.And.Cheese.Ever.Period

In my whole life I never had better mac ‘n cheese.  I’m not sure exactly what made it the best, but here is a picture, and we’re going to have to try this again sometime.