Chris Hill (back row, center) along with his brothers, his sons, and his mom, Barb.
Boil elbow macaroni in salted water for the prescribed time on box. Drain and rinse in cold water. Melt 6 tablespoons butter in saucepan. Add 8 tablespoons flour, and cook until it just begins to turn brown. Add 4 cups of milk and stir constantly until thickened.
Make a layer of macaroni and put ½ of the cheese then top with approximately ½ of the sauce mixture. Repeat for a second layer. You may top with shredded cheddar cheese or buttered bread crumbs.
Bake at 350º for approximately 45 minutes to one hour. Can be made ahead of time and refrigerated.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
